Grilled Tenderloin of Pork with Papaya Salsa

Yield: 12 portions
Chipotle powder – 2 1/4 tsp.
Paprika – 1 Tbsp.
Fresh cilantro leaves – 1 1/2 cup
Fresh thyme – 1/2 tsp.
Lime juice – 3/4 cup
Grated orange rind – 1 1/2 tsp.
Olive oil – 1 1/2 tsp.
Pork tenderloin – 3 lb.
Oven-roasted garlic cloves – sliced 2
Papaya salsa (recipe follows)

  1. Mix chipotle powder, paprika, cilantro, thyme, lime juice, orange rind and oil in blender or food processor.
  2. Stud pork with garlic; coat with rub. Grill to internal temperature of 160F. Let stand 5 minutes.
  3. Slice on diagonal and serve with salsa.
Papaya salsa

Yield: 6 cups
Jalapeņo pepper jelly 1 1/2 cups
Ripe papaya, diced 3
Cilantro, mint, chopped 6 Tbsp. each
Red onion, finely chopped 3/4 cup
Yellow and red pepper, finely diced 3 Tbsp. each
Lime juice, lime zest 3 Tbsp. each

Heat jelly until melted. Off heat, mix in remaining ingredients. Let stand 1 hour.

Nutrition per portion: Calories, 295; protein, 25g; carbohydrates, 39g; fat, 5.02g; saturated fat, 1.6g, cholesterol, 67.2mg; sodium, 66.4mg.