Recipe - Chili-Marinated Pork

3 tablespoon Pasillo chilis, ground
1 teaspoon Salt, coarse or Kosher
One half teaspoon Cumin, ground
2 tablespoon Oil, vegetable
1 tablespoon Lime juice, fresh
3 cl Garlic, minced
2 pound Pork tenderloin

Mix chili, deseeded*, salt,& cumin in small bowl. Stir in oil and lime
juice to make a smooth paste. Add garlic. Butterfly the port by cutting
lengthwise and 2/3 of the way through, leaving meat in one piece; spread
meat flat. Cut tenderloin crosswise into 6 equal pieces. Place port betwen
pieces of plastic wrap and pound with meat mallet to One fourth in. thickness.
Spread chili paste on both sides of pork pieces to coat evenly. Place in
shallow glass baking dish. Marinate, covered in fridge or 3 hours. Prepare
grill. Grill pork for 810 mins. turning once. *Toast dried peppers before
mixing paste. Heat ungreased heavy skillet over med. heat, place chilies
in the skillet in a single layer. Cook for 2 minutes the color changes
slightly, press down with a spatula and turn occasionally. When chilies
cool enough to handle, cut each one open and pull out the seeds and
ribbing. You could skip the toasting of the chilies, but remove the
seeds.I always add more chilies because I like it really hot. Posted by
Joell Abbott

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