instructions
Tools:
Ingredients:
- 2 whole pork tenderloins (1 1/2-2 pounds total)
- 4 teaspoons chili powder
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 2 cloves garlic, crushed
- 1 Tablespoon olive oil
- 2 teaspoons fresh lime juice
- Zest of 1 lime
In a small bowl, mix all seasonings, lime zest, oil and lime juice. Rub mixture
over tenderloins. Cover and refrigerate 2-24 hours. Preheat oven to 400°F. Place meat in 9x13 Wilton roasting pan. Roast 15-20 minutes or until thermometer
reads 160°F.
At this point meat may be sliced into medallions and wrapped in aluminum foil
for reheating or plastic wrap for refrigeration and cold service.
Makes 6 servings.
Pineapple Salsa
- 1 (20 ounce) can crushed pineapple, drained
- 1 jalepeno pepper, seeded and finely chopped
- 1/2 medium red onion, chopped
- 1/3 cup chopped fresh cilantro
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
In large bowl, mix together the pineapple, jalepeno, onion, cilantro, brown sugar,
lime juice and seasonings. Cover and refrigerate 2-24 hours.
To serve: Arrange slices of pork tenderloin in medallions around a platter. Place
bowl of pineapple salsa in the middle. Serve with warmed tortillas, brushed with
melted butter or margarine and sprinkled with chili powder, cumin, paprika or
combination of spices.
Makes 8 servings.
Both recipes may be doubled or tripled for a buffet.