Grilled Pork Tenderloin with Roasted Tomato-Jalapeño Salsa

Ingredients:

• 2 pork tenderloins (each about 450 g)
• Vegetable oil for grilling
• 2 medium tomatoes, cored
• 1 jalapeño pepper
• 1 small clove of onion, with roots
• 2 tablespoons chopped cilantro + sprigs for garnish
• 1 clove of garlic, finely chopped
• 1 tsp chili powder with the addition of chipotle chili (smoked jalapeno)

Preparation:

1. Preheat the grill to high heat. Using a brush, coat the grates with oil.
   
   Grill the tomatoes, jalapeño, and onion, turning frequently, until charred on all sides. When cool enough to handle, remove the stems and seeds from the jalapeño (for a spicier salsa, leave the seeds in) and trim the roots from the onion.
   
   Finely chop the vegetables with a knife or lightly pulse them in a food processor. Mix in the cilantro, garlic, and salt and pepper to taste.
2. Meanwhile, coat the pork with oil and season with chili powder, salt, and pepper. Grill, turning occasionally, for about 20-25 minutes, until a thermometer reads 145°F (63°C) in the thickest part of the pork.
3. Place the pork on a cutting board and let it rest for 10 minutes. Slice the meat and serve with salsa.