Cooking With Claire Dubnik For Labor Day!

August 30, 2016

Guest post by Hart’s Shopper Claire Dubnik

When I think about planning a meal for a summer party, this recipe is at the top of my list. I came across this recipe years ago and have committed it to memory and made it my own. Grilled pork tenderloin that’s been rubbed with a delicious ancho-chili mixture is amazing and easy – and can be paired with so many side dishes. Everyone ends up happy and satisfied.  It’s great with Mexican rice, guacamole, and sour cream. Most of the prep work can be done ahead of time so it’s perfect for entertaining! At home, we set it up buffet style and everyone can customize their own plate.

Grilled Ancho-Rubbed Pork and Tomato Salsa: Serves 6

2 tablespoons brown sugar
1 ½ tablespoons ground ancho chili powder
1 tablespoon cumin
4 tablespoons olive oil
Salt and pepper
2 pork tenderloins
2 pints grape tomatoes
6 garlic cloves, sliced
2 jalapeno peppers, seeded and sliced
6 ears corn on the cob
Flour and corn tortillas

Garnishes: cilantro, queso fresco (or feta) cheese, lime wedges, sliced avocado


Step 1: In a bowl, combine the brown sugar, chili powder, cumin, , 2 tablespoons of the oil, and 1 teaspoon salt. Rub the mixture over the pork.

Step 2: Divide the tomatoes, garlic, and jalapenos between 2 large pieces of heavy duty foil. Drizzle with the remaining oil and season with salt and pepper. Fold and seal to form 2 pouches.

Step 3: Shuck the corn and rub with olive oil, season all over with salt and pepper.

Step 4: Grill the pork, the corn and the tomato pouches. Transfer the pork to a cutting board and let rest for 5 minutes and then slice thinly. Serve the pork with the tomato salsa.

Tip: Make it a meal by serving Mexican rice, and red cabbage slaw dressed with orange and lime juice, olive oil, and a bit of brown sugar.

About Claire Dubnik:
Claire was raised in a big farm family that ate dinner together every night.  She took cooking sessions at CIA in Hyde Park, NY and began catering parties in people’s homes. Today, with Claire’s own family, she’s continued her passion for cooking with the goal of providing well-balanced, healthy meals.

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