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Grilled Chili-Marinated Pork
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Publications International, Ltd., the Editors of. "Grilled Chili-Marinated Pork." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/grilled-chili-marinated-pork-recipe.htm> 06 September 2008.
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
