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Herb-Crusted Pork Tenderloin with Tomatillo Salsa and Tortillas

Mix up a batch of margaritas, light the grill and start your celebration, Latin style. Made in Napa Valley Herbed Pork & Lamb Rub already has all of the flavor packed into one small container to make your meal preparation a snap. Complete your menu with a side dish of Black Bean and Charred Corn Salad with Avocado, and coconut ice cream for dessert.

Ingredients:

Tomatillo Salsa:
1 tbsp. vegetable oil
3/4 lbs tomatillos, husks removed, rinsed and patted dry
1 jalapeno pepper, halved lengthwise (remove seeds and veins if you like less heat)
2 cloves garlic, paper skin intact
1/2 medium yellow onion, outer peel removed
1/2 c fresh cilantro leaves
4 tbsp. fresh squeezed lime juice (approximately 2 limes)
1/2 tsp. salt (preferably kosher). Herb-crusted Pork:
2 lbs. pork tenderloin, trimmed of fat, 3 tbsp. olive oil,
2 tbsp. Made in Napa Valley Herbed Pork & Lamb Rub,
2 tsp. ground cumin, 8 corn tortillas

Light the grill.

Prepare the salsa:

In a large skillet, heat the vegetable oil over medium-high heat.

When the oil is hot, add the tomatillos, jalapeño pepper halves, garlic cloves and onion;

Sear and turn until charred spots appear on the vegetables (this charring provides flavor) and everything softens, about 8 minutes.

Transfer the vegetables to the bowl of a blender, removing the skins from the garlic before adding.

Let cool a couple of minutes and then pulse several times.

Add the cilantro, lime juice and salt, and pulse again.

Taste for additional seasoning and pour into a serving bowl.

Stir once right before serving as this salsa has a tendency to "gel".

Prepare the pork:

In a small bowl, combine the olive oil, Pork & Lamb Rub and cumin to form a paste.

Rub the tenderloin(s) with the paste, covering with a generous amount.

Place on grill, and sear, turning once or twice to get a nice brown crust on all sides, about 5 minutes.

Move the tenderloin(s) to the side of the grill over lower heat and cook another 10-12 minutes, turning occasionally.

Check for doneness by cutting into the thickest part of the tenderloin, which should be just pink.

Remove to a cutting board, cover with aluminum foil for 5 minutes before slicing on the diagonal and serving. Serve with tomatillo salsa and corn tortillas.

Warm the tortillas on the grill or wrapped in foil in a 325° oven for 10 minutes.

*Note:

If broiling, place tenderloin(s) on a foil-line baking sheet, sear, turning once or twice to get a nice brown crust on all sides, about 5 minutes.

Cook for another 6-8 minutes, turning every couple of minutes.

Follow the same instructions as grilling for the remainder of the recipe."

Used in this recipe:

Herbed Pork and Lamb Rub