Ingredients
The following ingredients have 6 Servings
- 2 pork tenderloins (about 1 pound each)
- 3 tablespoons olive oil
- 2 tablespoons sweet paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 3/4 teaspoon cayenne pepper
- 1 bunch asparagus
- woody ends removed
- Kosher salt and freshly ground black pepper
- 1 poblano chile
- 1 cup Aïoli or mayonnaise
- 1/4 cup cider vinegar
- 1 small white onion
- thinly sliced into rings (about 1/2 cup)
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
Instruction
- On a baking sheet, coat the pork tenderloins all over with 2 tablespoons of the oil
- In a small bowl, mix the paprika, garlic powder, onion powder and 1/2 teaspoon of the cayenne pepper
- Coat the pork tenderloins all over with the spice mixture
- Set aside to marinate while you prepare the grill
- Prepare a grill for medium-high heat
- On another baking sheet, toss the asparagus with the remaining 1 tablespoon oil to coat
- Season with salt and pepper
- Grill the poblano chile, turning as needed, for about 8 minutes, or until charred all over
- Transfer the chile to a small bowl, cover with plastic wrap and set aside until cool enough to handle
- Peel, seed and dice the chile
- Return the diced chile to the bowl and mix in the aïoli, vinegar and the remaining 1/4 teaspoon cayenne pepper
- Season the sauce with salt and black pepper
- Set aside
- Brush the grill grates with oil
- Season the pork with salt and pepper, and grill for about 8 minutes, turning every 2 minutes, or until the outside of the pork is heavily caramelized and it is cooked to an internal temperature of 150°F
- Transfer to a cutting board to rest for about 10 minutes
- While the pork is resting, lightly oil the grill grates
- Grill the asparagus, turning as needed, for about 4 minutes, or until lightly charred but still crisp-tender
- Toss the grilled asparagus with the onion and parsley
- Slice the pork against the grain into 1/4-inch-thick slices
- Serve with the asparagus and sauce alongside
