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Incendiary Pork Tenderloins with Green Chile-Corn Salsa

Categories: Entertaining, Fourth of July, On the Grill, Spicy
Type: Main Dishes

Chile peppers turn pork tenderloin into a spicy, flavorful luxury.

Serves: Serves 4


  • 2 pork tenderloins, about 1lb (450g) each
  • Kosher salt and freshly cracked black pepper to taste
  • 1/2 cup roughly chopped chipotle peppers, preferably canned or jarred in adobo sauce (or substitute dried chipotles, soaked in hot water to reconstitute, and the Adobo Paste)

The salsa

  • 2 smallish ears corn, husked and desilked
  • 2-3 New Mexico or other hot green chiles of your choice, diced small
  • 1/2 tomato about the size of a baseball, cored and diced small
  • Juice of 2 limes (about 1/4 cup)
  • 2 tablespoons roughly chopped fresh cilantro
  • 1 teaspoon ground cumin
  • Kosher salt and freshly cracked black pepper to taste
Incendiary Pork Tenderloins with Green Chile-Corn Salsa photo

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  1. Blanch the corn for the salsa: On the stove top, bring a large pan of salted water to a boil, and cook the ears for 1 minute. Drain, and when cool enough to handle, cut the kernels off the cobs.
  2. Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
  3. Sprinkle the tenderloins with salt and pepper, rub them all over with the chipotles and adobo sauce, and place them on the grill directly over the coals. Cook, rolling them around every 3-4 minutes to make sure they cook evenly, until they are done the way you like them (12-15 minutes for medium). To check for doneness, poke the meat with your finger to test its firmness (see The "hand method"); if you're unsure, cut into the pork at the thickest point to be sure it is slightly less done than you like. Transfer the tenderloins to a platter, cover loosely with foil, and allow to rest for 5-10 minutes.
  4. While the pork is resting, combine the corn kernels with all of the other salsa ingredients in a bowl and mix well. Set aside.
  5. Carve the pork tenderloins crosswise into 1/2in (1cm) thick slices and arrange them on a serving platter. Spoon the salsa over the pork and serve, passing any remaining salsa separately.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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