Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce

D made this last night. It was all right. He said that it was too much work for a day he had to work. I think he meant in addition to the side...he said too much grilling... We had elote with this, which complimented it well, I thought.

The overall taste was ok, but since he already said it was a PITA, and we ate it in 5 seconds, it might have been too much.

Overall, I think it would be easier to do the dry-rubbed part and go to Nuevo Laredo, buy some of their salsa and pour it over. That's what the sauce was trying to be in my head (but it wasn't quite there).

Serving size...1 person doesn't need to eat .5 pounds of pork. D and I got 4 servings out of 1# of pork.

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce

from Weber’s Real Grilling™ by Jamie Purviance
Prep time: 20 minutes
Grilling time: 15 to 20 minutes

Sauce
8 ripe, plum tomatoes, stems removed
1 jalapeño chile pepper, stem and seeds removed
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Kosher salt
Freshly ground black pepper

Rub
1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice

2 pork tenderloins, about 1 pound each
Extra virgin olive oil

1. Grill the tomatoes and jalapeño over direct high heat (450°F to 550°F), with the lid closed as much as possible, until 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, including salt and pepper to taste, and process until smooth. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

2. In a small bowl mix the rub ingredients with your fingertips.

3. Trim any excess fat and silver skin from the tenderloins. Allow to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray with oil and spread the rub all over, pressing the spices into the meat.

4. Grill over direct medium heat (350°F to 450°F), with the lid closed as much as possible, 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.

Makes 4 servings