Grilled Ancho-Rubbed Pork with Tomato Salsa

Photo by Con Poulos

adapted from Real Simple Magazine, June 2010

via Karen Lonergan

serves 8

2 tablespoons brown sugar

1½ tablespoons ground ancho chili pepper or regular chili powder

1 tablespoon ground cumin

4 tablespoons olive oil

Kosher salt and black pepper

3 pork tenderloins (about 3½ pounds total)

2 pints grape tomatoes

6 cloves garlic, sliced

2 to 4 jalapeño peppers, seeded and sliced

16 8-inch flour tortillas

Heat grill to medium-high. In a bowl, combine the brown sugar, chili pepper, cumin, 2 tablespoons of the oil, and 1½ teaspoons salt. Rub the mixture over the pork.

Divide the tomatoes, garlic, and jalapeños between 2 large pieces of heavy-duty foil. Drizzle with the remaining oil and season with 1 teaspoon salt and ½ teaspoon pepper. Fold and seal to form 2 pouches. Set aside.

Divide the tortillas between 2 pieces of heavy-duty foil and wrap. Set aside. Grill the pork, turning occasionally, until an instant-read thermometer registers 145º F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.

Meanwhile, grill the tomato pouches, shaking occasionally, for 10 minutes. Transfer the contents to a bowl.

Grill the foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve with the pork and tomato salsa.