Spanish Pork With Apple-Citrus Salsa

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.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 4 porks

Ingredients

• 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

1. Combine chili powder, oregano, cumin, and pimenton.
2. Stir in 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Brush 1 tablespoon olive oil over pork, and sprinkle evenly with chili powder mixture.
4. Let stand 30 minutes at room temperature.
5. Preheat grill to medium-high heat.
6. 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.
7. Place pork on a grill rack coated with cooking spray, and grill 6 minutes on each side, or until a thermometer reaches 145 degrees.
8. Remove pork from grill, and let stand for 5 minutes.
9. Slice pork crosswise, and serve with salsa.