Ingredients

3 Tbsp. pasillo chilies, ground
1 tsp. salt, coarse or kosher
1/2 tsp. cumin, ground
2 Tbsp. oil, vegetable
1 Tbsp. lime juice, fresh
3 centiliter(s) garlic, minced
2 pound(s) pork tenderloin

Cooking Instructions

Mix chili, de-seeded, salt,& cumin in small bowl. Stir in oil and lime juice to make a smooth paste. Add garlic. Butterfly the port by cutting lengthwise and 2/3 of the way through, leaving meat in one piece; spread meat flat. Cut tenderloin crosswise into 6 equal pieces. Place port between pieces of plastic wrap and pound with meat mallet to 1/4 in. thickness. Spread chili paste on both sides of pork pieces to coat evenly. Place in shallow glass baking dish. Marinate, covered in fridge or 3 hours. Prepare grill. Grill pork for 8-10 minutes. turning once. Toast dried peppers before mixing paste. Heat ungreased heavy skillet over medium. heat, place chilies in the skillet in a single layer. Cook for 2 minutes the color changes slightly, press down with a spatula and turn occasionally. When chilies cool enough to handle, cut each one open and pull out the seeds and ribbing.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)