Recipe From from Weber's Real Grilling™ by Jamie Purviance
Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce
People
Serves 4
Prep Time
20 min.
Grilling Time
19 to 26 min.
- People
- Serves 4
- Prep Time
- 20 min.
- Grilling Time
- 19 to 26 min.
the Ingredients
Sauce
- 8 plum tomatoes, stem ends removed
- 1 jalapeño chile pepper, halved lengthwise, seeds and stem removed
- 12 grams tightly packed fresh basil leaves
- 40 grams roughly chopped red onion
- 6 grams tightly packed fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 2 teaspoons minced garlic
- kosher salt
- Ground black pepper
Rub
- 1 teaspoon paprika
- 1 teaspoon packed dark brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon pure chile powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground allspice
- 2 pork tenderloins, each about 455 grams, trimmed of excess fat and silver skin
- Extra-virgin olive oil
Instructions
- 01Prepare the grill for direct cooking over high heat ( 230° to 290°C).
- 02Brush the cooking grates clean. Grill the tomatoes and jalapeño (skin side down) over direct high heat, with the lid closed, until the skins are blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeño will take 2 to 3 minutes. Put the tomatoes and jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth. Season with salt and pepper. Transfer the sauce to a medium saucepan and bring to a boil on the stove. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.
- 03In a small bowl mix the rub ingredients.
- 04Lightly brush the tenderloins on all sides with oil and season evenly with the rub, pressing the spices into the meat. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling. Reduce the temperature of the grill to medium heat (180° to 230°C).
- 05Grill the tenderloins over direct medium heat, with the lid closed, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.
the Ingredients
Sauce
- 8 plum tomatoes, stem ends removed
- 1 jalapeño chile pepper, halved lengthwise, seeds and stem removed
- 12 grams tightly packed fresh basil leaves
- 40 grams roughly chopped red onion
- 6 grams tightly packed fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 2 teaspoons minced garlic
- kosher salt
- Ground black pepper
Rub
- 1 teaspoon paprika
- 1 teaspoon packed dark brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon pure chile powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground allspice
- 2 pork tenderloins, each about 455 grams, trimmed of excess fat and silver skin
- Extra-virgin olive oil
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