TLC Cooking "Grilled Chili-Marinated Pork"

Grilled Chili-Marinated Pork

Grilled Chili-Marinated Pork

YIELD Makes 6 to 8 servings
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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
3	cloves garlic, minced
2	pounds pork tenderloin or thick boneless pork loin chops, trimmed of fat
Shredded romaine lettuce (optional)
Radishes for garnish

PREPARATION:

Mix chilies, salt and cumin in small bowl. Stir in oil and lime juice to make smooth paste. Stir in garlic.
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.
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.
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.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat

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