Grilled Pork Tenderloin with Grilled Tomatillo Salsa

Name: Grilled Pork Tenderloin with Grilled Tomatillo Salsa
Yield: Serves 4 to 6
Ingredients: 1 1/2 teaspoons, kosher salt; 1 1/2 teaspoons, sugar; 1/2 teaspoon, ground cumin; 1/2 teaspoon, chipotle chile powder; 24 - 32 ounces, pork tenderloin (2 loins, 12- to 16-ounces each), trimmed; 1 pound, tomatillos, husks and stems removed, rinsed well and dried; 9 , scallions; 6 , garlic cloves, peeled and threaded onto wooden skewer; 1 teaspoon, extra-virgin olive oil; 2 tablespoons additional, extra-virgin olive oil; 3/4 cup, minced fresh cilantro; 2 , serrano chiles, stemmed, seeded, and minced; 3 tablespoons, lime juice, plus extra for seasoning (2 limes)

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Appears in Cook's Illustrated May/June 2017

Main Courses

Pork

Grilling & Barbecue

SERVES4 to 6

TIME1½ hours

Grilled Pork Tenderloin with Grilled Tomatillo Salsa

WHY THIS RECIPE WORKS

To produce pork tenderloin with a rich crust and a tender, juicy interior, we use a half-grill fire and seared the roast on the hotter side of the grill. That allowed the exterior to develop flavorful browning before the interior was cooked...

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