Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce | Pork Recipes | Weber Grills | Weber US

Ingredients

• 8 plum tomatoes, stem ends removed
• 1 jalapeño chile pepper, halved lengthwise, seeds and stem removed
• ½ cup/12 grams tightly packed fresh basil leaves
• ⅓ cup/40 grams roughly chopped red onion
• ¼ cup/6 grams tightly packed fresh cilantro leaves
• 1 tablespoon fresh lime juice
• 2 teaspoons minced garlic
• Kosher salt
• Ground black pepper
• 1 teaspoon paprika
• 1 teaspoon packed dark brown sugar
• 1 teaspoon kosher salt
• ½ teaspoon pure chile powder
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground allspice
• 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin
• Extra-virgin olive oil