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Tex-Mex Rubbed Pork Tenderloins with Corn and Tomato Salsa

Jamie Purviance

Fuel Type:

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Grilling Time

    25 to 35 mins

Ingredients
Instructions

the Ingredients

20151023095409 Row Pork 30

Salsa

  • Completed step 2 ears fresh corn, husked
  • Completed step Extra-virgin olive oil
  • Completed step 1 cup red grape tomatoes, each cut lengthwise in half
  • Completed step 1 cup yellow grape tomatoes, each cut lengthwise in half
  • Completed step ½ ripe Hass avocado, cut into ¼-inch dice
  • Completed step 2 scallions (white and light green parts only), finely chopped
  • Completed step 2 tablespoons finely chopped fresh cilantro leaves
  • Completed step ½ jalapeño chile pepper, seeded and finely chopped
  • Completed step ½ teaspoon kosher salt

Rub

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

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • 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.
    Brush the cooking grates clean. Lightly brush the ears of corn with oil. Grill the corn over 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.

    Related Grill Skills

    Dicing an Avocado
  • In a small bowl combine the rub ingredients.
  • 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.

    Related Grill Skills

    Preparing Pork Tenderloins
  • 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 145°F 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 ½-inch slices. Serve warm with the salsa.
    Brush the cooking grates clean. Grill the tenderloins over medium heat, with the lid closed, until the outsides are evenly seared and the internal temperature registers 145°F 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 ½-inch slices. Serve warm with the salsa.

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