03-11-2005, 01:57 PM
Yield: 12 portions
2 1/4 teaspoons chipotle powder
1 tablespoon paprika
1 1/2 cups fresh cilantro leaves
1/2 teaspoon fresh thyme
3/4 cup lime juice
1 1/2 teaspoons grated orange rind
1 1/2 teaspoons olive oil
1 (3 pound) pork tenderloin
2 oven-roasted garlic cloves, sliced
Papaya Salsa (recipe follows)
Mix chipotle powder, paprika, cilantro, thyme, lime juice, orange rind and oil in blender or food processor.
Stud pork with garlic; coat with rub. Grill to internal temperature of 160 degrees F. Let stand 5 minutes.
Slice on diagonal and serve with salsa.
Papaya Salsa
Yield: 6 cups
1 1/2 cups jalapeño pepper jelly
3 ripe papaya, diced
6 tablespoons cilantro, chopped
6 tablespoons chopped mint
3/4 cup red onion, finely chopped
3 tablespoons each yellow and red pepper, finely diced
3 tablespoons lime juice, lime zest
Heat jelly until melted. Off heat, mix in remaining ingredients. Let stand 1 hour.
2 1/4 teaspoons chipotle powder
1 tablespoon paprika
1 1/2 cups fresh cilantro leaves
1/2 teaspoon fresh thyme
3/4 cup lime juice
1 1/2 teaspoons grated orange rind
1 1/2 teaspoons olive oil
1 (3 pound) pork tenderloin
2 oven-roasted garlic cloves, sliced
Papaya Salsa (recipe follows)
Mix chipotle powder, paprika, cilantro, thyme, lime juice, orange rind and oil in blender or food processor.
Stud pork with garlic; coat with rub. Grill to internal temperature of 160 degrees F. Let stand 5 minutes.
Slice on diagonal and serve with salsa.
Papaya Salsa
Yield: 6 cups
1 1/2 cups jalapeño pepper jelly
3 ripe papaya, diced
6 tablespoons cilantro, chopped
6 tablespoons chopped mint
3/4 cup red onion, finely chopped
3 tablespoons each yellow and red pepper, finely diced
3 tablespoons lime juice, lime zest
Heat jelly until melted. Off heat, mix in remaining ingredients. Let stand 1 hour.