Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce


by: Peaches

In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way. As with any meat, the method depends on the particular size and texture.


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serves: 4

2 pork tenderloins (about 1 pound each)

Extra virgin olive oil


8 ripe plum tomatoes, stems removed

1 jalapeno chile pepper, stem and seeds removed

1/2 cup tightly packed fresh basil leaves

1/3 cup roughly chopped red onion

1/4 cup tightly packed fresh cilantro leaves

1 tablespoon fresh lime juice

2 teaspoons minced garlic

Kosher salt

Freshly ground black pepper


1 teaspoon paprika

1 teaspoon dark brown sugar

1 teaspoon kosher salt

1/2 teaspoon pure chile powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground allspice

Nutrition Facts
Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 289

  • Total Fat: 5.4 g
  •     Saturated Fat: 1.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 147.6 mg
  • Sodium: 728.6 mg
  • Total Carbs: 9.1 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 5.3 g
  • Protein: 49.3 g

how is this calculated?

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1.  To make the sauce: Grill the tomatoes and jalapeno over Direct High heat until blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeno will take 2 to 3 minutes. Put the tomatoes and jalapeno in a food processor along with the remaining sauce ingredients, including salt and pepper to taste, and process until smooth. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

2.  To make the rub: In a small bowl, mix the rub ingredients with your fingertips.

3.  Trim any excess fat and silver skin from the tenderloins:

4.  The first step is to remove the sinewy layer on the surface called silver skin.

5.  Slip the tip of a sharp, thin knife under one end of the silver skin.

6.  Grab the loosened end with your fingertips. Then slide the knife away from you just underneath the silver skin.

7.  Continue cutting away from you, with the knife blade angled slightly upwards.

8.  The "cleaned" tenderloins should have hardly any visible silver skin or surface fat.

9.  For great flavor, make a paste of oil, garlic, herbs, lemon zest, and spices. Press it into the meat before grilling.

10.  Allow to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray with oil and spread the rub all over, pressing the spices into the meat.

11.  Grill over Direct Medium heat until the pork is barely pink in the center, 10 to 20 minutes, turning

12.  Every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with

13.  The sauce.

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