Ancho-Rubbed Pork tastes great inside a tortilla and served with homemade tomato salsa.
2 tablespoons brown sugar
1 1/2 tablespoons chili powder
1 tablespoon cumin
1/4 cup olive oil
Salt and pepper
3 pork tenderloins (about 3 1/2 lbs. total)
2 dry pints grape tomatoes
6 cloves garlic, sliced
2 to 4 jalapeño peppers, seeded and sliced
16 8-inch flour tortillas
How to Make It
Heat grill to medium-high. In a small bowl, combine sugar, chili powder, cumin, 2 Tbsp. oil and 1 tsp. salt. Rub mixture all over pork.
Divide tomatoes, garlic and jalapeños between 2 large pieces of heavy-duty foil. Evenly drizzle with remaining 2 Tbsp. oil and season with 1/2 tsp. salt and 1/2 tsp. pepper. Fold and seal to form 2 pouches.
Divide tortillas between 2 pieces of heavy-duty foil and wrap. Grill pork, turning occasionally, until an instant-read thermometer reads 145°F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
Grill tomato pouches, shaking occasionally, for 10 minutes; transfer to a bowl. Grill foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve pork with tomato salsa and tortillas.