If you get a package containing two tenderloins of uneven size,
you may have to cook the larger one a little longer than the smaller one.
Prepare all the sauce ingredients before grilling the pork,
then cook it while the pork stands.
3 tablespoons olive oil
3/8 teaspoon cayenne
3/4 teaspoon ground cumin
3/4 teaspoon cinnamon
3/4 teaspoon salt
2 (3/4-lb) pork tenderloins
4 garlic cloves, very thinly sliced
2 1/2 lb tomatoes (about 6 medium), chopped
Special equipment: an instant-read thermometer
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
If using a charcoal grill, open vents on bottom of grill, then light charcoal.
When charcoal turns grayish white (about 15 minutes from lighting),
hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
Hot: When you can hold your hand there for 1 to 2 seconds
Medium-hot: 3 to 4 seconds
Low: 5 to 6 seconds
If using a gas grill, preheat burners on high,
covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
Meanwhile, whisk together 1 tablespoon oil, 1/4 teaspoon cayenne,
and 1/2 teaspoon each of cumin, cinnamon, and salt in a large shallow bowl.
Pat pork dry and add to spiced oil in bowl, turning to coat.
Grill tenderloins on lightly oiled grill rack, covered only if using a gas grill,
turning over occasionally, until thermometer inserted diagonally 2 inches
into thickest end of meat registers 150�F, 16 to 18 minutes.
Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.
(Internal temperature will rise to 160�F while pork stands.)
Cook garlic in remaining 2 tablespoons oil in a 10- to 12-inch heavy skillet
over moderate heat, stirring occasionally, until pale golden, 1 to 2 minutes.
Add tomatoes with their juices, remaining 1/8 teaspoon cayenne, and
remaining 1/4 teaspoon each of cumin, cinnamon, and salt, then briskly simmer
until sauce is slightly thickened, about 10 minutes. Slice pork and serve with sauce.
Cooks' note:
Tenderloins can be cooked in a hot lightly oiled well-seasoned large (2-burner)
ridged grill pan over moderately high heat, turning over occasionally,
until well browned, about 10 minutes, then roasted in middle of a preheated 400�F oven
until thermometer registers 150�F, about 10 minutes more.
Let stand, loosely covered, 10 minutes.
Makes 4 servings.