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
   • 1/2 teaspoon kosher salt

   Toss well, then spread everything in a single layer around the edges of the pan, leaving room in the center for the pork.

3. 3.

   Mix 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
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

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

4. 4.

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

5. 5.

   Place the seasoned pork in the center of the pan. Roast the pork and vegetables together for 16 to 20 minutes, until the thickest part of the pork reaches 145°F and the tomatoes and chiles are softened and lightly charred.

6. 6.

   Transfer the pork to a cutting board and let it rest for 8 minutes before slicing it crosswise.

7. 7.

   While the pork rests, transfer all the roasted vegetables and pan juices to a blender. Add 1 tablespoon fresh lime juice and pulse into a chunky roasted tomato salsa; fold in 1/4 cup chopped fresh cilantro.

8. 8.

   Spoon the roasted tomato–Hatch chile salsa onto two plates, arrange the sliced pork over it, and garnish with any salsa left on the cutting board.