Pork Tenderloin With Charred Tomato and Jalapeno Salsa

• 2 medium tomatoes, cored
• 1 jalapeno
• 14 small white onion, wedge with root attached
• 1 garlic clove, minced
• 2 tablespoons chopped cilantro, plus sprigs for garnish
• 2 pork tenderloin, trimmed, about 2 pounds
• vegetable oil
• 1 teaspoon dried chipotle powder
• kosher salt & freshly ground black pepper
• BUSH'S TEXAS RANCHERO GRILLIN' BEANS

1. Preheat a grill to high.
2. Once hot, grill tomatoes, jalapeno and onion, turning until charred all over.
3. Stem and seed the jalapeno if desired.
4. Coarsely chop or pulse the vegetables in a food processor to make a textured salsa.
5. Stir in the cilantro and season with salt and pepper to taste.
6. Meanwhile, lightly brush grate with oil.
7. Grill the pork, turning as needed until a thermometer inserted in the thickest part reaches 145, 20 to 25 minutes.
8. Transfer to cutting board and let rest for 10 minutes.
9. Slice pork, serve with salsa and BUSH'S TEXAS RANCHERO GRILLIN' BEANS.

tomatoes, jalapeno, white onion, garlic, cilantro, pork tenderloin, vegetable oil, chipotle powder, kosher salt, s texas

Taken from www.food.com/recipe/pork-tenderloin-with-charred-tomato-and-jalapeno-salsa-454573 (may not work)