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Chile-Marinated Pork Tenderloin

Pork tenderloin marinated in Chimayo chile from New Mexico. This unique chile adds a spicy kick and distinct taste.
Course Main
Cuisine New Mexican
Prep Time 1 hour 15 minutes
Cook Time 8 minutes
Total Time 1 hour 23 minutes
Servings 4
Author Tammy Renea

Ingredients

  • 1 Tablespoon Ground Ancho Chile
  • 2 Tablespoons Ground Chimayo Chile
  • 2 Tablespoons Minced White Onion
  • 3 teaspoons Minced Garlic
  • cups Chopped Fresh Cilantro
  • 1 Tablespoon Dried Mexican Oregano
  • 1 teaspoon Ground Cumin
  • cups Freshly Squeezed Lime Juice
  • 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.
  • ¡Que aproveche!

Notes

One hour of prep time is passive time while pork is marinating.
https://sanpasqualskitchen.com/chile-marinated-pork-tenderloin/