Pimenton is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika. Garnish this smoky pork with lime wedges and cilantro leaves, if desired.

Joanne Weir
Recipe by Cooking Light September 2011

Gallery

Nina Choi

Recipe Summary

hands-on:
25 mins
total:
59 mins
Yield:
Serves 4 (serving size: 3 ounces pork and 1/2 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brush 1 tablespoon olive oil over pork, and sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature.

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  • Preheat grill to medium-high heat.

  • Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, apple, and the next 6 ingredients (through jalapeño) in a medium bowl; toss.

  • Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Slice pork crosswise; serve with salsa.

Nutrition Facts

227 calories; fat 9.6g; saturated fat 1.8g; mono fat 5.8g; poly fat 1.2g; protein 24.2g; carbohydrates 10.7g; fiber 2g; cholesterol 74mg; iron 1.5mg; sodium 453mg; calcium 21mg.