Grilled Ancho-Rubbed Pork with Smoky Tomato Salsa Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ancho-Rubbed Pork tastes great inside a tortilla and served with homemade tomato salsa.
Ingredients
- 2 tablespoons brown sugar
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1/4 cup olive oil
- Salt and pepper
- 3 pork tenderloins (about 3 1/2 lbs. total)
- 2 dry pints grape tomatoes
- 6 cloves garlic, sliced
- 2 to 4 jalapeño peppers, seeded and sliced
- 16 8-inch flour tortillas
Instructions
- Heat grill to medium-high. In a small bowl, combine sugar, chili powder, cumin, 2 Tbsp. oil and 1 tsp. salt. Rub mixture all over pork.
- Divide tomatoes, garlic and jalapeños between 2 large pieces of heavy-duty foil. Evenly drizzle with remaining 2 Tbsp. oil and season with 1/2 tsp. salt and 1/2 tsp. pepper. Fold and seal to form 2 pouches.
- Divide tortillas between 2 pieces of heavy-duty foil and wrap. Grill pork, turning occasionally, until an instant-read thermometer reads 145 °F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
- Grill tomato pouches, shaking occasionally, for 10 minutes; transfer to a bowl. Grill foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve pork with tomato salsa and tortillas.
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