Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 30 2017
Grilled Chile-Spiced Pork Tenderloins
2 Tbs. ground chile powder, such as ancho, California, or New Mexico
2 tsp. finely grated lime zest
2 Tbs. fresh lime juice
1 Tbs. olive oil; more for the grill
1 Tbs. finely chopped jalapeño
2 cloves garlic, chopped
1/2 tsp. ground cumin
1/2 tsp. dried oregano
Kosher salt
2 pork tenderloins (2 to 2-1/2 lb. total)
Chopped fresh cilantro, for serving
Lime wedges, for serving
In a small bowl, combine the chile powder, lime zest and juice, oil, jalapeño, garlic, cumin, oregano, and 1 tsp. salt to form a paste.
Butterfly the tenderloins by making a lengthwise slit down each, taking care not to cut all the way through to the opposite side. Open each tenderloin, cover with a sheet of plastic wrap, and gently pound the meat with a meat pounder to an even thickness of about 1/2 inch.
Generously rub the chile paste all over, and let sit at room temperature for 1 hour (or refrigerate, wrapped in plastic, for up to 1 day).
Meanwhile, prepare a medium (350°F to 375°F) gas or charcoal grill fire. Lightly oil the grate and grill the tenderloins, flipping once, until just firm to the touch, 2 to 3 minutes per side. Transfer to a warm platter, cover loosely with foil, and let rest for 5 minutes. Slice and serve with the cilantro and lime wedges.