WHY THIS RECIPE WORKS:
A grilled green salsa adds loads of bright flavor to pork. We grilled tomatillos, scallions, and garlic right alongside the tenderloins and then, while the meat rested, combined them in a food processor with cilantro, serrano chiles, lime juice, and spices to make the piquant salsa. For a rich crust and a tender, juicy interior on our pork, we seared it on the hotter side of the grill to develop flavorful browning. Then we moved the meat to the cooler side of the grill to finish cooking. Seasoning it with a mixture of salt, cumin, and chipotle chile powder added smoky, savory flavor, and a touch of sugar encouraged browning. We prefer unenhanced pork in this recipe, but enhanced pork (injected with a salt solution) can be used.
SERVES: 4
TOTAL TIME: 20 minutes
INGREDIENTS:
PORK
- 1½ teaspoons kosher salt
- 1½ teaspoons sugar
- ½ teaspoon ground cumin
- ½ teaspoon chipotle chile powder
- 2 (12-to 16-ounce) pork tenderloins, trimmed
SALSA
- 1 pound tomatillos, husks and stems removed, rinsed well and dried
- 9 scallions
- 6 garlic cloves, peeled and threaded onto wooden skewer
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- ¾ cup minced fresh cilantro
- 2 serrano chiles, stemmed, seeded, and minced
- 3 tablespoons lime juice, plus extra for seasoning (2 limes)
- Salt
INSTRUCTIONS:
FOR THE PORK:
- Combine salt, sugar, cumin, and chile powder in a small bowl. Reserve ½ teaspoon spice mixture. Rub remaining spice mixture evenly over the surface of both tenderloins. Transfer to a large plate and refrigerate while preparing the grill. 2a. For a charcoal grill, open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When the top coals are partially covered with ash, pour evenly over half of the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes. 2b. For a gas grill, turn all burners to high, cover, and heat the grill until hot, about 15 minutes. Leave the primary burner on high and turn off other burner(s).
- Clean and oil the cooking grate. Place tenderloins on the hotter side of the grill. Cover and cook, turning the tenderloins every 2 minutes, until well browned on all sides, about 8 minutes.
FOR THE SALSA:
- For the salsa, brush tomatillos, scallions, and garlic with 1 teaspoon oil. Move tenderloins to the cooler side of the grill (6 to 8 inches from the heat source) and place tomatillos, scallions, and garlic on the hotter side of the grill. Cover and cook until tomatillos, scallions, and garlic are charred on both sides and softened, 8 to 10 minutes, and until pork registers 140 degrees, 12 to 17 minutes, turning tenderloins every 5 minutes. As vegetables and tenderloins reach the desired level of doneness, transfer vegetables to a plate and transfer tenderloins to a carving board. Tent tenderloins with aluminum foil and let rest for 10 minutes.
- While tenderloins rest, chop scallions coarse. Pulse scallions, tomatillos, garlic, cilantro, serranos, lime juice, reserved spice mixture, and remaining 2 tablespoons oil in a food processor until the mixture is coarsely chopped, 4 to 6 pulses. Transfer to a bowl and season with salt and extra lime juice to taste. Slice tenderloins crosswise ½ inch thick. Serve with salsa.
