Tex-Mex Rubbed Pork Tenderloins with Corn and Tomato Salsa

Salsa

• 2 ears fresh corn, husked
• Extra-virgin olive oil
• 1 cup red grape tomatoes, each cut lengthwise in half
• 1 cup yellow grape tomatoes, each cut lengthwise in half
• ½ ripe Hass avocado, cut into ¼-inch dice
• 2 scallions (white and light green parts only), finely chopped
• 2 tablespoons finely chopped fresh cilantro leaves
• ½ jalapeño chile pepper, seeded and finely chopped
• ½ teaspoon kosher salt

Rub

• 2 teaspoons ground cumin
• 2 teaspoons packed dark brown sugar
• 1½ teaspoon paprika
• 1½ teaspoon kosher salt
• 1 teaspoon ancho chile powder
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• ½ teaspoon freshly ground black pepper

• 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin