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Ingredientes
- 3 Tbsp. Pasillo chilis, grnd
- 1 tsp Salt, coarse or possibly Kosher
- 1/2 tsp Cumin, grnd
- 2 Tbsp. Oil, vegetable
- 1 Tbsp. Lime juice, fresh
- 3 cl Garlic, chopped
- 2 lb Pork tenderloin
Direcciones
- Mix chili, de-seeded*, salt,& cumin in small bowl. Stir in oil and lime juice to make a smooth paste. Add in garlic. Butterfly the port by cutting lengthwise and 2/3 of the way through, leaving meat in one piece; spread meat flat. Cut tenderloin crosswise into 6 equal pcs. Place port betwen pcs of plastic wrap and lb. with meat mallet to 1/4 in. thickness.
- Spread chili paste on both sides of pork pcs to coat proportionately. Place in shallow glass baking dish. Marinate, covered in fridge or possibly 3 hrs. Prepare grill. Grill pork for 8-10 mins. turning once.*Toast dry peppers before mixing paste. Heat ungreased heavy skillet over med. heat, place chilies in the skillet in a single layer. Cook for 2 min the color changes slightly, press down with a spatula and turn occasionally. When chilies cold sufficient to handle, cut each one open and pull out the seeds and ribbing. You could skip the toasting of the chilies, but remove the seeds.I always add in more chilies because I like it really warm.
- Joell Abbott
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 200 | |
| Calories from Fat 69 | 35% |
| Total Fat 7.7g | 10% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.15g | |
| Cholesterol 93mg | 31% |
| Sodium 464mg | 19% |
| Potassium 585mg | 17% |
| Total Carbs 0.72g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.06g | 0% |
| Protein 30.22g | 48% |
