Photo: Nina Choi
Hands-on Time
25 Mins
Total Time
59 Mins
Yield
Serves 4 (serving size: 3 ounces pork and 1/2 cup salsa)

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.

How to Make It

Step 1

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.

Step 2

Preheat grill to medium-high heat.

Step 3

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.

Step 4

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.

Ratings & Reviews

srwfromorange's Review

BlueToBlue
October 13, 2011
This pork is amazingly good, the rub is spicy, not hot, & the addition of a squeezed lime wedge & a touch of chopped cilantro made it all the more tasty. I did not, however, make the salsa. Instead, I served this with a rice orzo pilaf mix & a salad made with butter lettuce & raddicho, sliced pear, red onion, dried cherries & pecans, topped with a Champagne vinegar-gorgonzola & pear dressing. Yum. I think next time I'll make it as a main dish for a party buffet & serve the salsa.

nerdydancer's Review

nerdydancer
March 06, 2012
I made this tonight, but did not make the salsa. The pork was so tender and juicy, and the spice combination made for an amazing flavor. I served it with grilled asparagus.

BlueToBlue's Review

ghanlosa
February 17, 2012
This was good and I would make it again, but I wasn't blown away by it. The pork came out good, but I wasn't overly impressed with the citrus salsa. My partner, however, liked it a lot and it was a good use of apples. I used Fuji apples but I don't think I would have liked it better with Granny Smiths; I just didn't like the texture of it. Maybe it would help to mash the apples a bit.

easy & good

carolfitz
May 12, 2017
Made to recipe with easy prep.  Liked the fresh apple, nice pairing with the pork.  Served with tomato salad, steamed asparagus & purple potatoes.  Very good dinner.

Speakfree's Review

Speakfree
April 19, 2012
N/A

cyndemmm's Review

cyndemmm
June 12, 2012
N/A

ghanlosa's Review

srwfromorange
July 23, 2012
Had some frozen pork tenderloin and this was the first recipe I happened to look at. Cubed it and pan-fried it (though only using the 1 TBSP of olive oil for cooking). Did not have paprika so used crushed red peppers instead and more than the recipe called for. Came out fantastic. For the salsa, used 2 of the local hot green peppers (jalapenos not easy to find in Beijing) - also came out great - spicy as all get out - only went with 1/2 TBSP of olvie oil on the salsa. Super easy, super fast. Thanks.