Pork Tenderloin with Charred Tomato and Jalapeno Salsa with Bush's Texas Ranchero Grillin' Beans

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  • Yield: 4 servings
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2 medium tomatoes, cored

1 jalapeno

1/4 small white onion, wedge with root attached

1 garlic clove, minced

2 Tbsp chopped cilantro, plus sprigs for garnish

2 pork tenderloins, trimmed, about

2 pounds

Vegetable oil

1 tsp chipotle chili powder

Kosher salt and freshly ground black pepper

Bush's® Texas Ranchero Grillin' Beans®


  1. Preheat a grill to high. Once hot, grill tomatoes, jalapeno and onion, turning until charred all over. Stem and seed the jalapeno if desired. Coarsely chop or pulse the vegetables in a food processor to make a textured salsa. Stir in the cilantro and season with salt and pepper to taste.
  2. Meanwhile, lightly brush pork with oil, season with chipotle powder and salt and pepper to taste. Lightly brush grate with oil. Grill the pork, turning as needed until a thermometer inserted in thickest part reaches 145 degrees, 20 to 25 minutes. Transfer to cutting board and let rest for 10 minutes. Slice pork, serve with salsa and Bush's® Texas Ranchero Grillin' Beans®.