Pork with Papaya Salsa and Pineapple-Chile Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Add papaya, raisins, green onions, and 2 tablespoons lime juice to 1/2 cup pineapple puree in bowl; stir well. Cover salsa, and chill.
5. 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.
6. 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.
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