Mexican-spiced pork tenderloin with corn salsa

The spice rub:

• 1 teaspoon salt
• 2 teaspoons ancho/guajillo (the labeling wasn't clear) chili powder
• 1 teaspoon cinnamon
• 1/3 teaspoon allspice
• 1 teaspoon Mexican oregano

Procedure:

1. rub meet with spice rub and tie the small end to give the meat a more regular shape
2. Preheat the grill to high
3. Brush the meat lightly with oil
4. Sear for 4 minutes with the lid closed (Next time, leave lid open because was charred)
5. Flip, turn heat to medium, Insert thermometer, and sear for another 4 minutes
6. Turn heat to medium low and cook until temperature reads 160 (next time, try 155°F)

Corn salsa:

• One fresh tomato, diced, some seeds removed
• One half small onion, chopped and rinsed under cold water
• Cilantro, small bunch chopped
• 1/2 jalapeno, de-ribbed And minced
• Corn, one ear grilled and kernels sliced off
• Pinch of salt

Review and notes:
The pork was very good. The salsa was a little bit "dry". Perhaps partially purée it next time and/or char/grill tomatoes or diced more finally.