Grilled Ancho-Rubbed Pork with Smoky Tomato Salsa

Heat grill to medium-high. In a small bowl, combine sugar, chili powder, cumin, 2 Tbsp. oil and 1 tsp. salt. Rub mixture all over pork.

Divide tomatoes, garlic and jalapeños between 2 large pieces of heavy-duty foil. Evenly drizzle with remaining 2 Tbsp. oil and season with 1/2 tsp. salt and 1/2 tsp. pepper. Fold and seal to form 2 pouches.

Divide tortillas between 2 pieces of heavy-duty foil and wrap. Grill pork, turning occasionally, until an instant-read thermometer reads 145°F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.

Grill tomato pouches, shaking occasionally, for 10 minutes; transfer to a bowl. Grill foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve pork with tomato salsa and tortillas.