Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce | Pork Recipes | Weber IN
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Cooking tools:
- Grill
- Grill grates brush
- Food processor
- Saucepan
- Stove
- Kitchen scale
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Tongs
- Serving platter
- Paper towel
- Pastry brush
- Kitchen timer
- Instant-read thermometer
- Serving bowl
Ingredients
- plum tomatoes, stem ends removed
- jalapeño chile pepper, halved lengthwise, seeds and stem removed
- 12 grams tightly packed fresh basil leaves
- 40 grams roughly chopped red onion
- 6 grams tightly packed fresh cilantro leaves
- fresh lime juice
- minced garlic
- kosher salt
- Ground black pepper
- paprika
- packed dark brown sugar
- pure chile powder
- freshly ground black pepper
- ground allspice
- pork tenderloins, each about 455 grams, trimmed of excess fat and silver skin
- Extra-virgin olive oil
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