Mexican-Style Grilled Pork Cutlets | Christopher Kimball’s Milk Street

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These cutlets start with chili-garlic-infused oil, then finish with chipotle-lime sauce

Mexican-Style Grilled Pork Cutlets

50 minutes

Mexican-Style Grilled Pork Cutlets

In the Mexican kitchen, cecina enchilada is thinly sliced pork marinated in a chili sauce (but despite the name it is not made into enchiladas). For our version, we make a chili-and-garlic-infused oil and use a portion of it to season pork tenderloin cutlets before quickly grilling them. The remaining oil is made into a sauce/marinade to drizzle on after grilling to add a fresh burst of flavor. Serve with Mexican rice and refried beans, or slice into strips and offer warmed corn tortillas, chopped white onion, fresh cilantro for making tacos.

4

Servings

Tip

Don't grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.

50 minutes

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