Grilled Chili-Marinated Pork
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons ground seeded dried pasilla chilies 1 teaspoon coarse or Kosher salt 1/2 teaspoon ground cumin
2 tablespoons vegetable oil 1 tablespoon fresh lime juice 4 cloves garlic, minced
2 pounds pork tenderloin, trimmed of fat shredded romaine lettuce (optional)



1 Mix chilies, salt and cumin in small bowl. Stir in oil and lime juice to make smooth paste. Stir in garlic; set aside.
2 Butterfly pork by cutting lengthwise about 2/3 of the way through, being careful not to cut all the way through; spread meat flat. Cut tenderloin crosswise into 8 equal pieces. Place pork between pieces of plastic wrap. Pound with flat side of meat mallet to 1/4-inch thickness. Spread chili paste on both sides of pork pieces to coat evenly. Place in shallow glass baking dish. Marinate, covered, in refrigerator 2 to 3 hours.
3 Prepare coals for grill or preheat broiler. Grill or broil pork 6 inches from heat 8 to 10 minutes for grilling or 6 to 7 minutes for broiling, turning once. Serve on lettuce-lined plate. Garnish, if desired.

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