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This recipe calls for pimenton, which is a spanish paprika made from peppers that have been slowly smoked and dried over oak fires, though Spanish spanish paprika can be used. Garnish with lime wedges, and and cilantro leaves.
- 1 (1 lb) pork tenderloin, trimmed
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon pimentos
- 3⁄4 teaspoon kosher salt, divided
- 1⁄2 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 2 cups granny smith apples, diced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons apple juice
- 1⁄2 teaspoon grated lime rind
- 1 1⁄2 teaspoons fresh lime juice
- 2 green onions, sliced
- 1⁄2 jalapeno pepper, thinly sliced
- Combine chili powder, oregano, cumin, and pimenton.
- Stir in 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Brush 1 tablespoon olive oil over pork, and sprinkle evenly with chili powder mixture.
- Let stand 30 minutes at room temperature.
- Preheat grill to medium-high heat.
- Combine remaining 1 tablespoon olive oil, remaining salt, remaining pepper, apples, cilantro, apple juice, lime juice, lime rind, onions, and jalapeno in a medium bowl, and toss.
- Place pork on a grill rack coated with cooking spray, and grill 6 minutes on each side, or until a thermometer reaches 145 degrees.
- Remove pork from grill, and let stand for 5 minutes.
- Slice pork crosswise, and serve with salsa.