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Jamie Purviance

Tex-Mex Rubbed Pork Tenderloins with Corn and Tomato Salsa

  • People

    Serves 4 to 6

  • Prep Time

    20 min.

  • Grilling Time

    25 to 35 min.

People
Serves 4 to 6
Prep Time
20 min.
Grilling Time
25 to 35 min.

the Ingredients

20151023095409 Row Pork 30

Salsa

  • 2 ears fresh corn, husked
  • Extra-virgin olive oil
  • 150 grams red grape tomatoes, each cut lengthwise in half
  • 150 grams yellow grape tomatoes, each cut lengthwise in half
  • ½ ripe Hass avocado, cut into 6-millimeter dice
  • 2 scallions (white and light green parts only), finely chopped
  • 2 tablespoons finely chopped fresh cilantro leaves
  • ½ jalapeño chile pepper, seeded and finely chopped
  • ½ teaspoon kosher salt

Rub

  • 2 teaspoons ground cumin
  • 2 teaspoons packed dark brown sugar
  • 1½ teaspoon paprika
  • 1½ teaspoon kosher salt
  • 1 teaspoon ancho chile powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • ½ teaspoon freshly ground black pepper
 
  • 2 pork tenderloins, each about 455 grams, trimmed of excess fat and silver skin

Special Equipment

  • instant-read thermometer

Instructions

  • 01 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 02 Brush the cooking grates clean. Lightly brush the ears of corn with oil. Grill the corn over direct medium heat, with the lid closed, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill and, when cool enough to handle, cut the corn kernels from the cobs. In a medium bowl combine the corn with the remaining salsa ingredients and set aside until ready to use.
  • 03 In a small bowl combine the rub ingredients.
  • 04 Lightly brush the pork tenderloins all over with oil and season evenly with the rub. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
  • 05 Brush the cooking grates clean. Grill the tenderloins over direct medium heat, with the lid closed, until the outsides are evenly seared and the internal temperature registers 63ºC on an instant-read thermometer, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for about 5 minutes. Cut the tenderloins crosswise into 12-millimeter slices. Serve warm with the salsa.
Ingredients
Instructions

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