Grilled Chili-Cumin Pork and Chicken

40 minutes Prep: 15 minutes Cook: 25 minutes

453 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

3	tablespoons	cumin
3	tablespoons	chili powder
3	tablespoons	brown sugar	firmly packed
1	tablespoon	garlic	minced
1	tablespoon	salt
4	pounds	pork tenderloin
8	each	chicken breast halves, boneless and skinless
1	each	limes	for garnish, cut into wedges
1	x	sauce	orange pineapple, see recipe

Directions

Combine cumin, chili powder and brown sugar in small bowl.

With the flat side of a knife, mash the garlic and salt together to form a paste.

Arrange pork tenderloins on large sheet wax paper.

Rub half the garlic mixture over pork.

Rub pork with half the cumin mixture.

Transfer pork to large resealable plastic storage bag; seal.

On another sheet of wax paper, repeat process with chicken breasts, remaining garlic and cumin mixtures; place in another storage bag.

(Can be made ahead. Refrigerate pork and chicken overnight.)

Heat grill; brush generously with oil.

Remove pork from bag and grill 15 to 30 minutes (depending on size of tenderloins), turning every 5 minutes until meat thermometer inserted in center of each tenderloin reaches 155 F.

Transfer to cutting board; cover and keep warm.

Remove chicken from bag.

Grill 4 to 6 minutes per side until cooked through.

Transfer to cutting board.

Cut pork and chicken into 1/4-inch-thick slices.

Arrange slices on large platter; garnish with lime wedges, if desired.

Serve with Orange-Pineapple Sauce.

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Nutrition Facts

Serving Size 334g

Amount per Serving

Calories 453 23% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 221mg	74%
Sodium 1082mg	45%
Total Carbohydrate 9.0g	3%
Dietary Fiber 1.0g	6%
Sugars 5.0g
Protein 75.0g	150%