Recipe by weekend cooker
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.
Top Review by WiGal
This was good! Made as posted except reduced chile powder. Makes good use of apple. Nextime I would omit oil in salsa. Worked with chops instead of tenderloin so I could reduce recipe for the two of us. Thanks weekend cook for sharing.
- 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
Directions See How It's Made
- 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.