Pork with Papaya Salsa and Pineapple-Chile Sauce

Name: Pork with Papaya Salsa and Pineapple-Chile Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 454 grams Anaheim chiles; 0 teaspoons black peppercorns; 2 Tbsps grated piloncillo or brown sugar; 1 stick (1-inch) piece cinnamon; 1 teaspoons coriander seeds; 2 Tbsps minced fresh mint; 2 Tbsps thinly sliced green onions; 2 Tbsps fresh lime juice; 1 sprig Mint; 946 milliliters cubed peeled ripe papaya; 473 milliliters cubed pineapple; 454 grams pork tenderloin; 59 milliliters raisins; 0 teaspoons salt; 0 teaspoons whole allspice

Need If you have anaheim chiles, allspice, salt, and a few other ingredients on hand, you can make it. To use up the raisins you could follow this main course with the Rice Pudding with Raisins and Cinnamon as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine first 5 ingredients in a small skillet.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Coffee

Pork

Dry Seasoning Rub

Cut chiles in half lengthwise; discard seeds and membranes.

Ingredients you will need

Chili Pepper

Seeds

Place chile halves, skin sides up, on a foil-lined baking sheet. Broil 10 minutes or until blackened.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place chiles in a heavy-duty zip-top plastic bag, and seal; let stand 10 minutes. Peel chiles. Chop chiles; set aside.

Ingredients you will need

Chili Pepper

Equipment you will use

Ziploc Bags

Place pineapple in a blender, and process until smooth.

Ingredients you will need

Pineapple

Equipment you will use

Blender

Remove 1/2 cup pineapple pure from blender, and place in a large bowl; set aside.

Ingredients you will need

Pineapple

Equipment you will use

Blender

Bowl

Add chopped chiles, 2 tablespoons lime juice, and 1/4 teaspoon salt to pineapple pure in blender; process until smooth.

Ingredients you will need

Lime Juice

Pineapple

Chili Pepper

Salt

Equipment you will use

Blender

Pour into a small nonaluminum skillet; stir in mint.

Ingredients you will need

Mint

Equipment you will use

Frying Pan

Add papaya, raisins, green onions, and 2 tablespoons lime juice to 1/2 cup pineapple puree in bowl; stir well. Cover salsa, and chill.

Ingredients you will need

Green Onions

Lime Juice

Pineapple

Raisins

Papaya

Salsa

Equipment you will use

Bowl

Preheat oven to 40

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Oven

Place pork on broiler pan coated with cooking spray; sprinkle piloncillo sugar and 1/4 teaspoon salt over pork.

Ingredients you will need

Cooking Spray

Panela

Sugar

Pork

Salt

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Broiler Pan

Bake at 400 for 30 minutes or until a meat thermometer registers 16

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Cut pork diagonally across the grain into thin slices; set aside, and keep warm.

Ingredients you will need

Grains

Pork

Cook pineapple-chile pure mixture over medium heat until thoroughly heated, stirring occasionally; spoon pure onto individual plates. Arrange pork slices over pure, and spoon papaya salsa over pork.

Ingredients you will need

Cooked Pork

Pineapple

Papaya

Chili Pepper

Salsa

Pork

Garnish with fresh mint, if desired.

Ingredients you will need

Fresh Mint

Equipment

Ingredients

Servings:

454grams

Anaheim chiles 0teaspoons

black peppercorns 2Tbsps

grated piloncillo or brown sugar 1stick

(1-inch) piece cinnamon 1teaspoons

coriander seeds 2Tbsps

minced fresh mint 2Tbsps

thinly sliced green onions 2Tbsps

fresh lime juice 1sprig

Mint 946milliliters

cubed peeled ripe papaya 473milliliters

cubed pineapple 454grams

pork tenderloin 59milliliters

raisins 0teaspoons

salt 0teaspoons

whole allspice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.