Grilled Chili-Cumin Pork & Chicken
Yield
8 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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, skinless
|
|
| 1 | each |
limes
for garnish, cut into wedges |
|
| 1 | x |
sauce
orange pineapple, see recipe |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
cumin
|
|
| 45 | ml |
chili powder
|
|
| 45 | ml |
brown sugar
firmly packed |
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
salt
|
|
| 1.8 | kg |
pork tenderloin
|
|
| 8 | each |
chicken breast halves, boneless, 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 ¼ inch-thick slices.
Arrange slices on large platter; garnish with lime wedges, if desired.
Serve with Orange-Pineapple Sauce.
