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Red Hot Chile-rubbed Pork Skewers

RED, HOT CHILE MARINADE:

1/2

teaspoon

ground chile de Arbol powder

1/2

teaspoon

ground ancho chile powder

1/2

teaspoon

ground cayenne

1/2

teaspoon

ground cumin

1/3

cup

freshly squeezed orange juice

2

tablespoons

water

1

teaspoon

Roasted-Garlic Puree, recipe follows

1/2

teaspoon

cane syrup or light molasses

1/2

teaspoon

ground Mexican oregano

3

tablespoons

extra virgin olive oil

1 1/2

pounds trimmed pork tenderloin

1

teaspoon, plus 1/2 teaspoon Angel Dust Cajun Seaso, recipe follows

1

teaspoon

Dry Rub Jerk Seasoning, recipe follows

1/4

teaspoon

salt

1/4

teaspoon

freshly ground black pepper

1/8

teaspoon

ground chile de Arbol powder

2

teaspoons

extra virgin olive oil

Skewers

1

To make the marinade, heat the chile de Arbol powder, ancho chile powder,

2

cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low

3

heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice,

4

water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a

5

steady stream.

6

Season the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning.

7

Place pork into a plastic resealable bag, add the marinade, and seal the bag.

8

Marinate in the refrigerator for at least 8 hours and up to 24 hours.

9

When ready to cook, heat a charcoal or gas grill. Remove the pork from the

10

plastic bag and discard the marinade. Slice the tenderloin into 12 equal

11

portions. Working with 1 piece at a time, place a piece of pork between 2 pieces

12

of plastic wrap and pound out to a thickness of 1/8-inch. Complete with

13

remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning

14

with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of

15

the meat with olive oil and sprinkle with seasoning mixture. Thread each piece

16

of pork onto a skewer (for stability, use 2 skewers for each piece of meat).

17

Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (9.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 10 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

712.04

Calories From Fat (74%)

525.91

% Daily Value

Total Fat 59.32g

91%

Saturated Fat 10.25g

51%

Cholesterol 107.16mg

36%

Sodium 659.17mg

27%

Potassium 716.28mg

20%

Total Carbohydrates 9.91g

3%

Fiber 0.65g

3%

Sugar 7.06g

 

Protein 34.97g

70%