Grilled Pork Tenderloin with Roasted Tomato-Jalapeño Salsa

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 191, total fat 5 G., saturated fats G., proteins 32 G., carbohydrates 3 G., fiber G., cholesterol mg, sodium mg, sugar G.

If you're the proud owner of a grill and want to cook something simple yet unique, try this grilled pork tenderloin recipe. As we all know, the sauce in meat dishes is just as important as the meat itself. A spicy and tangy salsa made from charred grilled vegetables perfectly complements the delicate flavor of this juicy pork tenderloin.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 pork tenderloins (each about 450 g)
Vegetable oil for grilling
2 medium tomatoes, cored
1 jalapeño pepper
1 small clove of onion, with roots
2 tablespoons chopped cilantro + sprigs for garnish
1 clove of garlic, finely chopped
1 tsp chili powder with the addition of chipotle chili (smoked jalapeno)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, jalapeno pepper, tomatoes, chili seasoning, salsa sauce, garlic, cilantro

Cooking the dish according to the recipe:

Preheat the grill to high heat. Using a brush, coat the grates with oil.

Grill the tomatoes, jalapeño, and onion, turning frequently, until charred on all sides. When cool enough to handle, remove the stems and seeds from the jalapeño (for a spicier salsa, leave the seeds in) and trim the roots from the onion.

Finely chop the vegetables with a knife or lightly pulse them in a food processor. Mix in the cilantro, garlic, and salt and pepper to taste.
Meanwhile, coat the pork with oil and season with chili powder, salt, and pepper. Grill, turning occasionally, for about 20-25 minutes, until a thermometer reads 145°F (63°C) in the thickest part of the pork.