Preparation:
1. To make the mojo, soak the aji amarillo in warm water to cover for 1 hour. Drain the chiles, discard seeds and stems, and chop finely. Combine the chiles with the pineapple, onion, bell pepper, scallions, cilantro and pineapple juice. Add salt and pepper to taste. Cover and refrigerate for up to 3 days.
2. In a small bowl, combine the salt, pepper, ginger, cardamom, brown sugar and cayenne. Mix well. Season the pork with the spice mixture 2 to 4 hours before you plan to grill. Set aside in the refrigerator to marinate.
3. Prepare a medium-hot fire in the grill.
4. Lay out the seasoned tenderloins on the hot grate and grill for 5 minutes, turning often. Move the pork to a cooler area of the grill over medium coals and continue to grill, 8 to 10 minutes or more, depending on the thickness of the meat. A thermometer inserted in the meat should register an internal temperature of 145F.
5. Transfer the meat to a cutting board and let rest 5 minutes. Then thinly slice the pork, arrange the slices on plates and drizzle with the mojo.
Recipe by Douglas Rodriguez, author of "Latin Flavors on the Grill". |
