For the sauce:
8 ripe, plum tomatoes, stems removed
1 jalapeno, stem removed and seeded
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Freshly ground black pepper
For the rub:
1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon chile powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
2 pork tenderloins, about 1 pound each
Extra-virgin olive oil
1. To make the sauce: Grill the tomatoes and jalapeno over Direct High heat until black and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeno will take 2 to 3 minutes. Put the tomatoes and jalapeno in a food processor along with the other sauce ingredients, including salt and pepper to taste, and process until smooth. 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.
2. To make the rub: In a small bowl combine the rub ingredients and crush them together with your fingertips.
3. Trim excess fat and silver skin from the tenderloins. Lightly brush or spray the tenderloins with olive oil. Spread the rub all over the tenderloin and press the spices into the surface of the meat.
4. Grill the tenderloins over Direct Medium heat until the centers are barely pink, 15 to 20 minutes, turning once halfway through grilling time. Remove the tenderloins from the grill and cover loosely with foil. Allow to rest for about 5 minutes before slicing. Serve warm with the sauce.