Grilled Pork Tenderloin in Charred-Chile Adobo – Autumn Grill Series

When it comes to food, flavor is king, and when it comes to grilling, char is the boss!  In honor of Black Friday, the Autumn Grill Series continues with Grilled Pork Tenderloin in Charred-Chile Adobo, featuring a near black color from the charred chiles and spices of the adobo.  The flavor profiles of the adobe run as deep as it is dark as multiple roasted chiles are combined with citrus, berries, and spices.

Begin by grilling the chiles, jalapenos, garlic, and tortillas over medium-high heat until thorough charred and blackened to unlock the fiery mesquite flavors.  Then roast the spices in a skillet until toasted and just beginning to burn.  Puree chiles, spices, and tortillas until smooth to form the adobo, then pour adobo over the pork in a large bowl and refrigerate for several hours. Slow-grill the pork tenderloin over medium-low heat until done, turning once after the first 20 minutes.  Dark, charred, and delicious; serve with warmed tortillas and fresh salsa for a flavor bomb in every bite.  Be safe, be sane, and take time to enjoy terrific food this Black Friday with the Autumn Grill Series.

Serves 8

Grilled Pork Tenderloin in Charred-Chile Adobo Ingredients

  • 8 dried cascabel or 2 pasilla chiles, seeds removed
  • 3 ancho chiles, seeds removed
  • 3 dried guajillo chiles, seeds removed
  • 3 pasilla chiles, seeds removed
  • 6 red jalapeños or Fresno chiles, halved, seeds removed
  • 6 garlic cloves
  • 4 corn tortillas, plus more, warmed, for serving
  • 1 teaspoon Mexican or Italian oregano
  • ½ teaspoon cumin seeds
  • 3 whole cloves
  • 1 teaspoon allspice berries
  • 2 cups fresh orange juice
  • ½ cup kosher salt
  • 2 pork tenderloins (about 2 pounds total), trimmed, silver skin removed
  • Guacamole, Grilled Salsa Roja and Avocado-Tomatillo Salsa Verde, and lime wedges (for serving)

Grilled Salsa Roja

  • 8 plum tomatoes, cored
  • ½ medium white onion
  • 4 serrano chiles
  • 3 garlic cloves, peeled
  • 1 cup (packed) cilantro leaves with tender stems
  • Kosher salt

Avocado-Tomatillo Salsa Verde

  • ½ medium avocado
  • 1 romaine lettuce leaf, torn into pieces
  • 1 serrano chile, finely chopped
  • ¼ medium white onion
  • 1 garlic clove, peeled
  • 1 pound tomatillos (about 8), husks removed, rinsed, quartered
  • ½ cup (packed) cilantro leaves with tender stems
  • Kosher salt

Grilled Pork Tenderloin in Charred-Chile Adobo Directions

  1. Preheat grill to medium-high heat. Roast cascabel, ancho, guajillo, and pasilla chiles on the grill, turning often until completely blackened, about 5 minutes. Transfer to a large bowl and pour in cold water to cover; let sit 30 minutes to soften. Drain.
  2. Roast jalapeños, garlic, and 4 tortillas until blackened and charred.
  3. Heat a dry small skillet over medium-high and toast oregano and cumin seeds, tossing often, until beginning to burn, about 1 minute. Transfer oregano and cumin to a small bowl. Char cloves and allspice, tossing often, until black and ashy, about 4 minutes.
  4. Purée softened chiles, tortillas, jalapeños, garlic, oregano, cumin seeds, cloves, allspice, orange juice, and salt in a blender until smooth. Place pork in a large bowl and pour adobo over (meat should be submerged). Cover and chill at least 6 hours and up to 12 hours.
  5. Remove pork from adobo, leaving as much paste on meat as possible, and let sit at room temperature 1 hour.
  6. Prepare a grill for medium-low heat. Grill pork, turning once after first 20 minutes until an instant-read thermometer inserted into the thickest part registers 145°, 35–45 minutes. Transfer to a cutting board and let rest 15 minutes before thinly slicing.
  7. Serve pork with tortillas, guacamole, Grilled Salsa Roja, Avocado-Tomatillo Salsa Verde, and lime wedges.

Grilled Salsa Roja

  1. Prepare a grill for high heat. Grill tomatoes, onion, and chiles turning occasionally, until lightly charred and fragrant, about 4 minutes for chiles and 6–8 minutes for tomatoes and onion. Transfer to a plate and let cool.
  2. Purée tomatoes, onion, chiles, garlic, and cilantro in a blender until mostly smooth and only small pieces remain; season with salt.

Do Ahead: Salsa can be made 2 days ahead. Cover and chill.

Avocado-Tomatillo Salsa Verde

  1. Scoop avocado flesh into a blender and add lettuce, chile, onion, garlic, tomatillos, and cilantro and blend until smooth; season with salt.

Do Ahead: Salsa can be made 2 days ahead. Cover and chill.

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