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Grilled Chili-Marinated Pork

Grilled Chili-Marinated Pork

Grilled Chili-Marinated Pork


Makes 6 to 8 servings


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
3 cloves garlic, minced
2 pounds pork tenderloin or thick boneless pork loin chops, trimmed of fat
Shredded romaine lettuce (optional)
Radishes for garnish


  1. Mix chilies, salt and cumin in small bowl. Stir in oil and lime juice to make smooth paste. Stir in garlic.
  2. Butterfly pork by cutting lengthwise about 2/3 of the way through, leaving meat in one piece; spread meat flat. Cut tenderloin crosswise into 8 equal pieces. If using pork chops, do not cut chops into pieces.
  3. Place pork between pieces of plastic wrap. Pound with flat side of meat mallet to 1/4-inch thickness.
  4. 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.
  5. 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.

Nutritional Information

Serving Size: 1/6 of total recipe
Sodium 384 mg
Protein 32 g
Fiber <1 g
Carbohydrate 2 g
Cholesterol 97 mg
Saturated Fat 2 g
Total Fat 9 g
Calories from Fat 37 %
Calories 224

Dietary Exchange

Meat 4

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