Chili-Marinated Pork

Title:
Chili-Marinated Pork

Yield:
6 Servings

Categories:
Mexico,
Barbecue




Ingredients:





     3 tb Pasillo chilis, ground


     1 ts Salt, coarse or Kosher


   1/2 ts Cumin, ground


     2 tb Oil, vegetable


     1 tb Lime juice, fresh


     3 cl Garlic, minced


     2 lb Pork tenderloin






 Mix chili, de-seeded*, salt,& cumin in small bowl. Stir in oil and lime


 juice to make a smooth paste. Add 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 pieces. Place port betwen


 pieces of plastic wrap and pound with meat mallet to 1/4 in. thickness.


 Spread chili paste on both sides of pork pieces to coat evenly. Place in


 shallow glass baking dish. Marinate, covered in fridge or 3 hours. Prepare


 grill. Grill pork for 8-10 mins. turning once. *Toast dried peppers before


 mixing paste.  Heat ungreased heavy skillet over med. heat, place chilies


 in the skillet in a single layer. Cook for 2 minutes the color changes


 slightly, press down with a spatula and turn occasionally. When chilies


 cool enough 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 more chilies because I like it really hot. Posted by


 Joell Abbott


 


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