Grilled Spice-Rubbed Pork with Tomato Garlic Sauce |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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If you get a package containing two tenderloins of uneven size, you may have to cook the larger one a little longer than the smaller one. Prepare all the sauce ingredients before grilling the pork, then cook it while the pork stands. Ingredients:
3 tablespoons olive oil |
3/8 teaspoon cayenne |
3/4 teaspoon ground cumin |
3/4 teaspoon cinnamon |
3/4 teaspoon salt |
2 (3/4-lb) pork tenderloins |
4 garlic cloves, very thinly sliced |
2 1/2 lb tomatoes (about 6 medium), chopped |
Directions:
1. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:Hot: When you can hold your hand there for 1 to 2 secondsMedium-hot: 3 to 4 secondsLow: 5 to 6 seconds
2. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
3. Meanwhile, whisk together 1 tablespoon oil, 1/4 teaspoon cayenne, and 1/2 teaspoon each of cumin, cinnamon, and salt in a large shallow bowl. Pat pork dry and add to spiced oil in bowl, turning to coat.
4. Grill tenderloins on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until thermometer inserted diagonally 2 inches into thickest end of meat registers 150°F, 16 to 18 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing. (Internal temperature will rise to 160°F while pork stands.)
5. Cook garlic in remaining 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add tomatoes with their juices, remaining 1/8 teaspoon cayenne, and remaining 1/4 teaspoon each of cumin, cinnamon, and salt, then briskly simmer until sauce is slightly thickened, about 10 minutes. Slice pork and serve with sauce.
6. Cooks' note: Tenderloins can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over occasionally, until well browned, about 10 minutes, then roasted in middle of a preheated 400°F oven until thermometer registers 150°F, about 10 minutes more. Let stand, loosely covered, 10 minutes.
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