Grilled Chili-Marinated Pork

Grilled Chili-Marinated Pork Photo
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:

  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.
This recipe appears in: Mexican
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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