Grilled Chili-Marinated Pork
Browse the recipe 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:
| 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 |