Mexican food is increasingly having an influence on the foods and ingredients used throughout the United States. In honor of Cinco de Mayo, Snapchef has specially created this recipe using traditional Mexican ingredients, and has prepared this dish with a new class of chef trainees this week.
Grilled Chili Lime Pork Tenderloin
YIELD: 6 SERVINGS
- 1-1/2 lbs. pork tenderloin
- 1 T. vegetable oil
- 1 T. freshly squeezed lime juice
- 1 tsp. soy sauce
- 1 tsp. chili powder
- 1 tsp. dried cumin
- 1/2 tsp. brown sugar
- 1/16 tsp. cinnamon
- smoked salt
- freshly ground black pepper
- fresh lime wedges
Pat pork dry and set in a pan or dish with sides.
In a small bowl, combine oil, lime juice, soy sauce, chili powder, cumin, brown sugar, and cinnamon. Pour chili mixture over pork and use your hands to rub it over the entire surface of the pork. Let sit for 30 minutes while you prepare the grill. Or for a deeper flavor, place seasoned pork in refrigerator for a couple hours or overnight before grilling (highly recommended…it’s so good!), just remove from refrigerator 30 minutes prior to grilling.
Heat grill to hot, or 550°. Place tenderloin on grill grates and sear, without moving, for 4 minutes. Then flip tenderloin over and sear opposite side for another 4 minutes, without moving. Reduce grill heat to medium-high, between 475° and 500°. Flip tenderloin back to first side and cook for 6 minutes. Then flip over once more and cook for another 6 minutes. Check internal temperature of pork with a meat thermometer, placing it into the thickest part of the tenderloin. When temperature just reaches 145°, remove tenderloin to a plate. Let rest for 3 minutes. The pork will continue to cook while resting, even after being removed from the grill. This will give you a brighter “blush of pink”, medium rare pork. If you like your pork cooked a bit more, closer to the 160° “blush of pink”, simply leave the tenderloin on the grill a bit longer.
To serve, cut into 1/2″ to 3/4″ slices. Offer fresh lime wedges for an extra spritz of lime right before eating.
Mexican Red Cabbage Slaw
- 1/4 to 1/2 head red cabbage, finely shredded
- A few radishes, thinly sliced
- 1 or 2 carrots, finely shredded
- 1 jalapeno, minced or red pepper, to taste, optional
- 1 orange, freshly squeezed
- 1 lime, freshly squeezed
- 2 tablespoons chopped cilantro leaves
- 1/4 teaspoon cumin (more to taste, if desired)
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Mix cabbage, radishes and carrot in a bowl. In a small bowl or jar add the rest of ingredients. Whisk or shake. Combine with cabbage mixture, toss.
Best refrigerated 30 minutes before serving. Taste and season with salt and pepper as desired.
- This dressing may support a bit more oil, if desired.
- The dressing may be done in the blender, giving a thicker emulsion. Add in all the dressing ingredients except oil, blend, and with blender running, slowly add the oil.
Creamy Chipotle Sauce
- ½ cup plain yogurt
- ½ cup mayonnaise
- 1-2 tbls pureed chipotle pepper
- ½ tsp cumin
- ½ tsp kosher salt to taste
- ½ tsp gound black pepper
Mix all in a blender until fully incorporated.