Grilled Ancho-Rubbed Pork With Smoky Tomato Salsa Recipe

Name: Grilled Ancho-Rubbed Pork With Smoky Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons brown sugar; 1 1/2 tablespoons chili powder; 1 tablespoon cumin; 1/4 cup olive oil; Salt and pepper; 3 pork tenderloins (about 3 1/2 lbs. total); 2 dry pints grape tomatoes; 6 cloves garlic, sliced; 2 to 4 jalapeno peppers, seeded and sliced; 16 8-inch flour tortillas

Servings: persons

2 tablespoons brown sugar
1 1/2 tablespoons chili powder
1 tablespoon cumin
1/4 cup olive oil
Salt and pepper
3 pork tenderloins (about 3 1/2 lbs. total)
2 dry pints grape tomatoes
6 cloves garlic, sliced
2 to 4 jalapeno peppers, seeded and sliced
16 8-inch flour tortillas

1
Heat grill to medium-high. In a small bowl, combine sugar, chili powder, cumin, 2 Tbsp. oil and 1 tsp. salt. Rub mixture all over pork.
2
Divide tomatoes, garlic and jalapenos between 2 large pieces of heavy-duty foil. Evenly drizzle with remaining 2 Tbsp. oil and season with 1/2 tsp. salt and 1/2 tsp. pepper. Fold and seal to form 2 pouches.
3
Divide tortillas between 2 pieces of heavy-duty foil and wrap. Grill pork, turning occasionally, until an instant-read thermometer reads 145u00b0F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
4
Grill tomato pouches, shaking occasionally, for 10 minutes; transfer to a bowl. Grill foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve pork with tomato salsa and tortillas.

1844

kcal

Calories

Fat

319

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons brown sugar, 1 1/2 tablespoons chili powder, 1 tablespoon cumin, 1/4 cup olive oil, and more.

Yes, Grilled Ancho-Rubbed Pork With Smoky Tomato Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Ancho-Rubbed Pork With Smoky Tomato Salsa

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