Grilled Salsa Verde with Smoky Pork Tenderloin

From Cuisine Lite magazine:

Salsa Verde:
1/2 lb tomatillos, husked and rinsed
1 jalapeno
1/4 cup packed fresh cilantro
1/ cup chopped white onion
1 tbsp fresh lime juice
1/2 tsp minced garlic
1/8 tsp kosher salt
1/8 tsp sugar

1. Preheat grill to medium. Brush grill grate with oil.

2. Grill tomatillos and jalapeno until slightly charred, 4-5 minutes. Set aside until cool enough to handle.

3. Remove cores from the tomatillos. Remove stem, skin, and seeds from the jalapeno.

4. Puree tomatillos, jalapeno, onion, cilantro, lime juice, garlic, salt, and sugar in a food processor until salsa is blended and slightly chunky.

Makes about 1 cup.


Smoky Pork Tenderloin:
2 tbsp minced fresh oregano
2 tsp smoked paprika
2 tsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp black pepper
1/8 tsp cayenne pepper
1/8 tsp kosher salt
2 tbsp red wine vinegar
1 lb trimmed pork tenderloin

1. Combine oregano, paprika, chili powder, coriander, cumin, black pepper, cayenne pepper, and salt in a bowl. Stir in red wine vinegar.

2. Rub paste over pork tenderloin.

3. Grill pork covered, over medium-high heat for 3 minutes per side. Rotate pork 1/4 turn every 3 minute. Continue grilling until pork reaches 150 degrees on an instant-read thermometer - about 15 minutes total. Remove pork from grill and tent with foil; rest 5 minutes before slicing.

4. Serve with Grilled Salsa Verde.

Makes 4 servings.