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Ingredientes
- 8 x ripe plum tomatoes stems removed
- 1 x jalapeno stemmed, seeded
- 1/2 c. fresh basil leaves - (tightly packed)
- 1/3 c. roughly-minced red onion
- 1/4 c. fresh cilantro leaves - (tightly packed)
- 1 Tbsp. fresh lime juice
- 2 tsp chopped garlic Kosher salt to taste Freshly-grnd black pepper to taste
- 1 tsp paprika
- 1 tsp dark brown sugar
- 1 tsp kosher salt
- 1/2 tsp chile pwdr
- 1/2 tsp freshly-grnd black pepper
- 1/4 tsp grnd allspice
- 2 x pork tenderloins - (abt 1 lb ea) Extra-virgin extra virgin olive oil as needed
Direcciones
- To make the Sauce: Grill the tomatoes and jalapeno over Direct High heat till black and blistered in spots, turning as needed. The tomatoes will take 4 to 6 min and the jalapeno will take 2 to 3 min.
- Put the tomatoes and jalapeno in a food processor along with the other sauce ingredients, including salt and pepper to taste, and process till smooth.
- Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook till the sauce has thickened slightly, 5 - 10 min, stirring occasionally.
- To make the Rub: In a small bowl combine the rub ingredients and crush them together with your fingertips.
- Trim excess fat and silver skin from the tenderloins. Lightly brush or possibly spray the tenderloins with extra virgin olive oil. Spread the rub all over the tenderloin and press the spices into the surface of the meat.
- Grill the tenderloins over Direct Medium heat till the centers are barely pink, 15 to 20 min, turning once halfway through grilling time. Remove the tenderloins from the grill and cover loosely with foil. Allow to rest for about 5 min before slicing. Serve hot with the sauce.
- This recipe yields 4 servings.
- Wine Recommendation: All this flavor calls for a fruity Pinot Noir.
- Beer Recommendation: Bring on a cool Mexican lager.
- Comments: The truth is, the rub in this recipe is so good which the meat doesn't even need a sauce, but if tomatoes are in season, whip up this cooked salsa for a colorful flourish. Fire-roast the vegetables over Direct High heat, then cook the meat over Direct Medium heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 24 | 18% |
| Total Fat 2.66g | 3% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 76mg | 25% |
| Sodium 646mg | 27% |
| Potassium 505mg | 14% |
| Total Carbs 1.77g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.02g | 1% |
| Protein 24.81g | 40% |
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