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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.