Chile-Marinated Pork Tenderloin

Chile-Marinated Pork Tenderloin with Salsa
1 tablespoon ground ancho chile
2 tablespoons ground Chimayo chile
2 tablespoons minced onion
3 teaspoons minced garlic
1/3 cup chopped fresh cilantro
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1 teaspoon toasted and freshly ground cumin seed
1/3 cup freshly squeezed lime or lemon juice
1/3 cup extra virgin olive oil
Salt to taste
Pork loin:
2 pounds boneless pork loin, left whole, or sliced 1/2-inch thick

Slice pineapple in rounds and grill for a few minutes per side then chop coarsely. (Or skip this step and just chop coarsely.) Set the pineapple over a bowl and drain for about 5 minutes. Reserve 3 tablespoons of pineapple juice. Heat the oil in a large pan over medium-high heat. Add pineapple and onion; sauté until lightly browned. Add garlic and sauté 1 minute. Transfer pineapple mixture to a bowl. Reduce heat to medium and add brown sugar, cider vinegar, lime juice, and reserved pineapple juice to the skillet. Cook 2 minutes, stirring occasionally; allow to cool slightly, then pour over pineapple and stir in remaining ingredients. Cover and refrigerate up to 3 hours before serving.

*Cooks note: Chipotles en Adobo are whole or pureed chipotles that are combined with a little ancho chile and other seasonings in a tomato-based sauce. This is one of a few canned products highly recommended for Southwest cooking.

Pineapple Chipotle Salsa
1 medium pineapple, peeled and cored
2 teaspoons olive oil
½ cup diced red onion
2 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons freshly squeezed lime juice
¼ cup canned chipotles en adobo (or to taste), chopped*
2 tablespoons finely chopped cilantro
1 teaspoon coarsely ground salt

Slice pineapple in rounds and grill for a few minutes per side then chop coarsely. (Or skip this step and just chop coarsely.) Set the pineapple over a bowl and drain for about 5 minutes. Reserve 3 tablespoons of pineapple juice. Heat the oil in a large pan over medium-high heat. Add pineapple and onion; sauté until lightly browned. Add garlic and sauté 1 minute. Transfer pineapple mixture to a bowl. Reduce heat to medium and add brown sugar, cider vinegar, lime juice, and reserved pineapple juice to the skillet. Cook 2 minutes, stirring occasionally; allow to cool slightly, then pour over pineapple and stir in remaining ingredients. Cover and refrigerate up to 3 hours before serving.

*Cooks note: Chipotles en Adobo are whole or pureed chipotles that are combined with a little ancho chile and other seasonings in a tomato-based sauce. This is one of a few canned products highly recommended for Southwest cooking.