Spice Rubbed Pork Skewers With Tomatoes Food

RED HOT CHILE-RUBBED PORK SKEWERS

Steps:

• To make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream.
• Season the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours.
• When ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch. Complete with remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture. Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat). Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe).
• Preheat the oven to300 degrees.
• Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
• Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
• Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.
• Combine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months.

GRILLED SPICE-RUBBED PORK WITH TOMATO GARLIC SAUCE

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds
• If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
• Meanwhile, whisk together 1 tablespoon oil, 1/4 teaspoon cayenne, and 1/2 teaspoon each of cumin, cinnamon, and salt in a large shallow bowl. Pat pork dry and add to spiced oil in bowl, turning to coat.
• Grill tenderloins on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until thermometer inserted diagonally 2 inches into thickest end of meat registers 150°F, 16 to 18 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing. (Internal temperature will rise to 160°F while pork stands.)
• Cook garlic in remaining 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add tomatoes with their juices, remaining 1/8 teaspoon cayenne, and remaining 1/4 teaspoon each of cumin, cinnamon, and salt, then briskly simmer until sauce is slightly thickened, about 10 minutes. Slice pork and serve with sauce.