Photo: Sam Loyd
Chile-Marinated Pork Tenderloin
10 ingredients
1 hr 15 min + 8 min
4
openrecipes
Pork tenderloin marinated in Chimayo chile from New Mexico. This unique chile adds a spicy kick and distinct taste.
Estimated Nutrition (whole recipe, rough)
192
Calories
2g
Protein
14g
Fat
17g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tablespoon Ground Ancho Chile
- 2 Tablespoons Ground Chimayo Chile
- 2 Tablespoons Minced White Onion
- 3 teaspoons Minced Garlic
- ⅓ cups Chopped Fresh Cilantro
- 1 Tablespoon Dried Mexican Oregano
- 1 teaspoon Ground Cumin
- ⅓ cups Freshly Squeezed Lime Juice
- ⅓ cups Aromatic Olive Oil
- 2 pounds Salt To Taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes