Pork with Papaya Salsa and Pineapple-Chile Sauce

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In Puebla, Oaxaca, and Guerrero, fruit and meat - such as pineapple, papaya, and raisins with pork - make a popular combination. The salsa (admittedly more Tex-Mex than Mex) cools the heat of the chile sauce.
4 servings (serving size: 3 ounces pork, 1 cup salsa, 1/4 cup sauce)

Ingredients

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1/2 teaspoon whole cloves
1/2 teaspoon coriander seeds
1/4 teaspoon whole allspice
1/4 teaspoon black peppercorns
1 (1-inch) piece cinnamon stick
1 (1-pound) pork tenderloin
1 pound Anaheim chiles
2 cups cubed pineapple
2 tablespoons fresh lime juice
1/4 teaspoon salt
2 tablespoons minced fresh mint
4 cups cubed peeled ripe papaya
1/4 cup raisins
2 tablespoons thinly sliced green onions
2 tablespoons fresh lime juice
Vegetable cooking spray
2 tablespoons grated piloncillo or brown sugar
1/4 teaspoon salt
Mint sprigs

Preparation

Combine first 5 ingredients in a small skillet. Place over medium heat, and cook 3 1/2 minutes or until toasted, stirring constantly. Place spice mixture in a spice or coffee grinder, and process until finely ground. Rub spice mixture over pork; cover and refrigerate 2 hours.

Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet. Broil 10 minutes or until blackened. Place chiles in a heavy-duty zip-top plastic bag, and seal; let stand 10 minutes. Peel chiles. Chop chiles; set aside.

Place pineapple in a blender, and process until smooth. Remove 1/2 cup pineapple purée from blender, and place in a large bowl; set aside. Add chopped chiles, 2 tablespoons lime juice, and 1/4 teaspoon salt to pineapple purée in blender; process until smooth. Pour into a small nonaluminum skillet; stir in mint.

Add papaya, raisins, green onions, and 2 tablespoons lime juice to 1/2 cup pineapple puree in bowl; stir well. Cover salsa, and chill.

Preheat oven to 400°. Place pork on broiler pan coated with cooking spray; sprinkle piloncillo sugar and 1/4 teaspoon salt over pork. Bake at 400° for 30 minutes or until a meat thermometer registers 160°. Cut pork diagonally across the grain into thin slices; set aside, and keep warm.

Cook pineapple-chile purée mixture over medium heat until thoroughly heated, stirring occasionally; spoon purée onto individual plates. Arrange pork slices over purée, and spoon papaya salsa over pork. Garnish with fresh mint, if desired.

Created date

June 2004

Nutritional Information

Calories 340
Caloriesfromfat 14 %
Fat 5.4 g
Satfat 1.6 g
Monofat 2.1 g
Polyfat 0.8 g
Protein 29.7 g
Carbohydrate 47.7 g
Fiber 6.4 g
Cholesterol 83 mg
Iron 3.6 mg
Sodium 370 mg
Calcium 86 mg