Season pork tenderloin with a mixture of chili powder, cumin, and pimenton, a smoked Spanish paprika. Serve with a fresh tangy salsa of Granny Smith apple, jalapeño pepper, lime juice and cilantro.
Pimenton is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika. Garnish this smoky pork with lime wedges and cilantro leaves, if desired.
Yield: Serves 4 (serving size: 3 ounces pork and 1/2 cup salsa)
Total: 59 Minutes
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/8 teaspoon pimenton
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil, divided
• 1 (1-pound) pork tenderloin, trimmed
• 2 cups diced Granny Smith apple
• 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, thinly sliced
• 1/2 jalapeño pepper, thinly sliced
• Cooking spray
1. Combine first 4 ingredients. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brush 1 tablespoon olive oil over pork, and sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature.
2. Preheat grill to medium-high heat.
3. Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, apple, and the next 6 ingredients (through jalapeño) in a medium bowl; toss.
4. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Slice pork crosswise; serve with salsa.
Joanne Weir, Cooking Light