Grilled Chili-Marinated Pork the Editors of Publications International, Ltd.
Grilled Chili-Marinated Pork
Makes 6 to 8 servings
|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|
- 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.
|Serving Size:||1/6 of total recipe|
|Calories from Fat||37 %|
|Total Fat||9 g|
|Saturated Fat||2 g|
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