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