Print
ShareThis
Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Grilled Chili-Marinated Pork
Yield: Makes 6 to 8 servings
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:
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 |
This recipe appears in:
Mexican
