Mix chili, de-seeded*, salt,& cumin in small bowl. Stir in oil and lime juice to make a smooth paste. Add garlic. Butterfly the port by cutting lengthwise and 2/3 of the way through, leaving meat in one piece; spread meat flat. Cut tenderloin crosswise into 6 equal pieces. Place port betwen pieces of plastic wrap and pound with meat mallet to 1/4 in. thickness. Spread chili paste on both sides of pork pieces to coat evenly. Place in shallow glass baking dish. Marinate, covered in fridge or 3 hours. Prepare grill. Grill pork for 8-10 mins. turning once. *Toast dried peppers before mixing paste. Heat ungreased heavy skillet over med. heat, place chilies in the skillet in a single layer. Cook for 2 minutes the color changes slightly, press down with a spatula and turn occasionally. When chilies cool enough to handle, cut each one open and pull out the seeds and ribbing. You could skip the toasting of the chilies, but remove the seeds.I always add more chilies because I like it really hot. Posted by Joell Abbott File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 90 (40%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 97.1mg||30 %|
|Sodium 78.8mg||3 %|
|Potassium 602mg||16 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1g|
|Protein 31g||44 %|
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Calories per serving: 225
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