Chile-Marinated Pork Tenderloin
Pork tenderloin marinated in Chimayo chile from New Mexico. This unique chile adds a spicy kick and distinct taste.
Servings 4
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
Instructions
- To make the marinade:
- Mix all the ingredients except the pork in a gallon size plastic bag.
- Add the pork slices.
- Seal the bag and 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.
Notes
One hour of prep time is passive time while pork is marinating.
https://sanpasqualskitchen.com/chile-marinated-pork-tenderloin/