4 servings The rub in this recipe is so good that the meat does not even need a sauce, but if the tomatoes are nice, make this cooked salsa a colorful lot. Roast the vegetables in direct fire, and grill the meat on medium direct heat. Ingredients For the sauce 8 ripe tomatoes 1 jalapeno, stem removed and seeded 1 / 2 cup fresh basil leaves 1 / 3 cup coarsely chopped red onion 1 / 4 cup fresh coriander leaves 1 tablespoon fresh lime juice 2 teaspoons minced garlic Sea salt Freshly ground black pepper For the rub: 1 teaspoon paprika 1 teaspoon brown sugar 1 teaspoon salt 1 / 2 teaspoon chili powder 1 / 2 teaspoon freshly ground black pepper 1 / 4 teaspoon ground allspice 2 tenderloin Extra Preparation virgin olive oil For the sauce: Grill the tomatoes and jalapeno over direct high heat until the skin blisters and black blakert exhibits. The tomatoes take 4 to 6 minutes and the jalapeno lasts 2 to 3 minutes. Add the tomatoes and jalapeno in a food processor, along with the other sauce ingredients, including salt and pepper to taste. Bring the sauce in a medium pot to boil. On low heat to boil and let boil until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally. For the rub: In a small bowl mix the ingredients with your fingertips muster. Apply olive oil to the pork fillets. Press the spices into the surface of the meat. Hares Grill the pork on medium vurr directly to the heart is barely pink, 15 to 20 minutes, turning halfway. Remove the pork from the grill hares and cover loosely with foil. Let rest about 5 minutes before cutting. Serve warm with the sauce.