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Chile-Marinated Pork Tenderloin
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Description
Pork tenderloin marinated in Chimayo chile from New Mexico. This unique chile adds a spicy kick and distinct taste.
Ingredients
- 1 Tablespoon Ground Ancho Chile
- 2 Tablespoons Ground Chimayo Chile
- 2 Tablespoons Minced White Onion
- 3 teaspoons Minced Garlic
- ⅓ cups Chopped Fresh Cilantro
- 1 Tablespoon Dried Mexican Oregano
- 1 teaspoon Ground Cumin
- ⅓ cups Freshly Squeezed Lime Juice
- ⅓ cups Aromatic Olive Oil
- Salt To Taste
- 2 pounds Pork Tenderloin, Sliced 1/2 Inch Thick
Preparation
To make the marinade: Mix all the ingredients except the pork in a gallon size plastic bag. Add the pork slices. Seal the bag. Marinate for 1 hour at room temperature.
To cook: Preheat the broiler. Lightly brush the broiler pan with vegetable oil. Remove the pork slices from the marinade and place on the broiler pan. Place the broiler pan about 2 inches from the broiler and broil for 4 minutes per side.
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