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Categories:Viewed: 8 - Published at: 6 years ago
Ingredients
- 3 tablespoons cumin
- 3 tablespoons chili powder
- 3 tablespoons brown sugar firmly packed
- 1 tablespoon garlic minced
- 1 tablespoon salt
- 4 pounds pork tenderloin
- 8 each chicken breast halves, boneless, skinless
- 1 each limes for garnish, cut into wedges
- 1 x sauce orange pineapple, see recipe
Method
- Combine cumin, chili powder and brown sugar in small bowl.
- With the flat side of a knife, mash the garlic and salt together to form a paste.
- Arrange pork tenderloins on large sheet wax paper.
- Rub half the garlic mixture over pork.
- Rub pork with half the cumin mixture.
- Transfer pork to large resealable plastic storage bag; seal.
- On another sheet of wax paper, repeat process with chicken breasts, remaining garlic and cumin mixtures; place in another storage bag.
- (Can be made ahead.
- Refrigerate pork and chicken overnight.)
- Heat grill; brush generously with oil.
- Remove pork from bag and grill 15 to 30 minutes (depending on size of tenderloins), turning every 5 minutes until meat thermometer inserted in center of each tenderloin reaches 155 F.
- Transfer to cutting board; cover and keep warm.
- Remove chicken from bag.
- Grill 4 to 6 minutes per side until cooked through.
- Transfer to cutting board.
- Cut pork and chicken into 1/4 inch-thick slices.
- Arrange slices on large platter; garnish with lime wedges, if desired.
- Serve with Orange-Pineapple Sauce.
