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Mexican-Style Grilled Pork Cutlets

4 Servings

50 minutes

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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.




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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Diana L.
September 13, 2022
I only put 1 chili and 1 tsp of the sauce because my kid won't eat if it's too hot, but the flavor still was there. It was very good. I will definitely make this again. My family LOVED it.
Vernon B.

I substituted Cholla Green Pepper sauce for the Chipotle and Adobo sauce. Turned out great.

meghan R.

My brother in law who grew up in Veracruz thought these were amazing.

John M.

This was an amazingly delicious recipe that was just right for a Sunday grill. The spices & adobo came together perfectly, with no one spice overpowering the other. And the added lime juice was sublime. Thanks again, Diane & Milk Street team!

Linda M.

This is a delicious pork dish. The thin cuts were so fast to cook and so juicy, the marinade was good but the sauce, ah the sauce….fresh, bright it blew my doors off! Thanks for a great recipe!!