8 plum tomatoes, stems removed
1 jalapeño chile pepper, stem and seeds removed
½ cup tightly packed fresh basil leaves
⅓ cup roughly chopped red onion
¼ cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Ground black pepper
Rub1 teaspoon paprika
1 teaspoon packed dark brown sugar
1 teaspoon kosher salt
½ teaspoon pure chile powder
½ teaspoon freshly ground black pepper
¼ teaspoon ground allspice
2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skinExtra-virgin olive oil Prepare the Egg for direct cooking over medium heat (300° to 350°F).
Brush the cooking grates clean. Grill the tomatoes and jalapeño over direct high heat, with the lid closed as much as possible, until blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeño will take 2 to 3 minutes. Put the tomatoes and jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth. Season with salt and pepper. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.
Lightly brush the tenderloins on all sides with oil and season evenly with the rub, pressing the spices into the meat. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.