Dry Rubbed Pork Tenderloin With Fire Roasted Tomato Sauce Recipe

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Servings: 4


Cost per serving $1.70 view details
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. To make the Rub: In a small bowl combine the rub ingredients and crush them together with your fingertips.
  5. 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.
  6. 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.
  7. This recipe yields 4 servings.
  8. Wine Recommendation: All this flavor calls for a fruity Pinot Noir.
  9. Beer Recommendation: Bring on a cool Mexican lager.
  10. 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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