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Chili Rubbed Pork Tenderloin

2 lb Pork tenderloin
Salt; to taste
Freshly-ground black pepper; to taste

Marinade:
2 tb Chili paste
1/2 c Orange juice
Juice of 1 lemon
3 tb Honey
3 tb Brown sugar
2 tb Tomato ketchup
1 ts Ground cumin
1/4 ts Cayenne pepper
3 tb Mango chutney; finely chopped


Combine all of the marinade ingredients in a container large enough to accommodate the pork tenderloin strips. Add the pork, turning to cover completely with the marinade, and marinate in the refrigerator overnight, or for at least several hours before cooking. The pork is particularly delicious marinated overnight and grilled on an outdoor barbecue grill. In a pinch, it can be broiled in a hot oven broiler, or roasted in a 375 degree oven. In any case, each tenderloin is small, so they should cook in no more than 15 to 20 minutes. If grilling outdoors, prepare a barbecue with white-hot coals. Remove the pork from the marinade, letting the excess drip back into the container. Season each tenderloin lightly with salt and pepper. Brush the grill with cooking oil. Lay the pork on the grill and cook, turning frequently to avoid burning. Before removing it from the grill, broiler, or oven, use a meat thermometer to check that the pork has reached an internal temperature of 165 degrees. Put the remaining marinade in a sauce pan with 1/2 cup water and bring to the boil, reduce heat and simmer for 10 minutes. When the tenderloin is done, slice and serve together with the hot marinade. This recipe yields 4 servings.



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