Tex-Mex Rubbed Pork Tenderloins with Corn and Tomato SalsaRecipe by Jamie Purviance
INGREDIENTS
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Ingredients:
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Salsa
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2 ears fresh corn, husked
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Extra-virgin olive oil
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1 cup red grape tomatoes, each cut lengthwise in half
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1 cup yellow grape tomatoes, each cut lengthwise in half
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½ Hass avocado, cut into ¼-inch dice
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2 scallions (white and light green parts only), finely chopped
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2 tablespoons finely chopped fresh cilantro leaves
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½–1 jalapeño chile pepper, finely chopped
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½ teaspoon kosher salt
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Rub
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2 teaspoons ground cumin
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2 teaspoons packed dark brown sugar
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1½ teaspoons paprika
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1½ teaspoons kosher salt
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1 teaspoon ancho chile powder
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1 teaspoon granulated garlic
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1 teaspoon onion powder
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½ teaspoon freshly ground black pepper
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2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin
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