Pork loin

2 1 lb. pork tenderloins

2 tsp. olive oil

2 tsp. chili powder

1 tsp. ground ancho chile pepper

1 tsp. ground cumin

1 tsp. dried oregano, crushed

pineapple and papaya salsa:

8 oz. fresh pineapple, cut in 1/2 inch dice about 1 1/2 cups

8 oz. papaya, peeled and cut into 1/2 inch dice

2 green onions, trimmed and thinly sliced

1/4 cup chopped cilantro

1 tsp. finely shredded lime peel

1 tbsp. freshly squeezed lime juice

1 tbsp. olive oil

2 tbsp. pumpkin seeds (pipitas) toasted

cilantro sprigs


1.Trim fat from the pork. Rub pork with the olive oil. In a small bowl combine the chili powder, ancho chile pepper, cumin, oregano, 1 teaspoon black pepper, and 1 teaspoon salt. Rub mixture all over pork until well coated. Let stand at room temperature for 30 minutes or cover and refrigerate up to 2 hours.

2.For a charcoal grill, arrange medium-hot coals around a drip pan. Place pork on greased grill rack over drip pan. Cover; grill 30 to 35 minutes or until slightly pink in the center (155 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on greased rack on unheated side of grill. Cover; grill as above.) Remove pork from grill; tent with foil and let rest 15 minutes.

3.To serve, cut pork into very thin slices and place on a platter. Top with Pineapple and Papaya Salsa, pumpkin seeds, and cilantro sprigs. Makes 6 servings.

Pineapple and Papaya Salsa: In a large bowl gently toss together all ingredients. Season to taste with salt.

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