Authentic Grilled Chili Recipe: Pasilla Chile Pork Tenderloin

INGREDIENTS

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

PREPARATION:

1. Mix chilies, salt and cumin in small bowl. Stir in oil and lime juice to make smooth paste. Stir in garlic.
2. 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.
3. Place pork between pieces of plastic wrap. Pound with flat side of meat mallet to 1/4-inch thickness.
4. 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.
5. 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.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 1/6 of total recipe Sodium 384 mg Protein 32 g Fiber <1 g Carbohydrate 2 g Cholesterol 97 mg Saturated Fat 2 g Total Fat 9 g Calories from Fat 37 % Calories 224 DIETARY EXCHANGE: Meat 4