Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Heat the oven to 450°F and line a large rimmed sheet pan with foil. Allow about 15 minutes for preheating and the following prep.

2. 2.

   Place the following on the prepared pan:

   • 1 pound Roma tomatoes, quartered
   • 8 ounces medium Hatch chiles, stemmed, seeded, and halved lengthwise
   • 8 ounces sweet onion, cut into thick wedges
   • 2 garlic cloves, peeled
   • 1 tablespoon extra-virgin olive oil
   • 1 1/4 teaspoons kosher salt

   Toss thoroughly and spread the vegetables in an even layer across the entire pan.

3. 3.

   Make the chile-cocoa rub in a small bowl:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon ancho chile powder
   • 1 teaspoon unsweetened cocoa powder
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried Mexican oregano
   • 1 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Pat 1 pound pork tenderloin dry and trim away any silver skin, then coat it evenly with the rub.

4. 4.

   Roast the vegetables for 15 minutes, stirring once halfway through so their edges begin to brown.

5. 5.

   Push the vegetables toward the edges of the pan and place the seasoned pork in the center. Roast everything for 16 to 20 minutes, until the thickest part of the pork reaches 145°F and the vegetables are tender and lightly charred.

6. 6.

   Transfer the pork to a cutting board and let it rest for 8 minutes. Transfer the roasted vegetables and pan juices to a rimmed plate, use tongs to remove any loose, tough skins from the Hatch chiles, and let the vegetables cool for 5 minutes.

7. 7.

   Transfer the vegetables and their juices to a blender, working in batches if they fill it more than halfway. Add 1 tablespoon fresh lime juice. Remove the center cap from the blender lid, cover the opening with a folded kitchen towel, and begin on low speed before pulsing the vegetables into a chunky salsa. Transfer the salsa to a bowl and fold in 1/4 cup chopped fresh cilantro.

8. 8.

   Spoon the roasted tomato–Hatch chile salsa onto two plates and arrange the sliced pork over it. Drizzle the pork resting juices from the cutting board over the slices and serve.