Pork with Papaya Salsa and Pineapple-Chile Sauce

Ingredients

• 1 pound anaheim chiles 
• 0.3 teaspoon peppercorns black
• 2 tablespoons brown sugar grated
• 1 stick piece cinnamon (1-inch)
• 0.5 teaspoon coriander seeds 
• 2 tablespoons mint leaves fresh minced
• 2 tablespoons green onions thinly sliced
• 2 tablespoons juice of lime fresh
• 4 servings mint sprigs 
• 4 cups papaya ripe cubed peeled
• 2 cups pineapple cubed
• 1 pound pork tenderloin 
• 0.3 cup raisins 
• 0.3 teaspoon salt 
• 0.3 teaspoon allspice whole

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• kitchen thermometer
• aluminum foil
• ziploc bags
• broiler pan

Directions

1. Combine first 5 ingredients in a small skillet.
2. Place over medium heat, and cook 3 1/2 minutes or until toasted, stirring constantly.
3. Place spice mixture in a spice or coffee grinder, and process until finely ground. Rub spice mixture over pork; cover and refrigerate 2 hours.
4. Cut chiles in half lengthwise; discard seeds and membranes.
5. Place chile halves, skin sides up, on a foil-lined baking sheet. Broil 10 minutes or until blackened.
6. Place chiles in a heavy-duty zip-top plastic bag, and seal; let stand 10 minutes. Peel chiles. Chop chiles; set aside.
7. Place pineapple in a blender, and process until smooth.
8. Remove 1/2 cup pineapple pure from blender, and place in a large bowl; set aside.
9. Add chopped chiles, 2 tablespoons lime juice, and 1/4 teaspoon salt to pineapple pure in blender; process until smooth.
10. Pour into a small nonaluminum skillet; stir in mint.
11. Add papaya, raisins, green onions, and 2 tablespoons lime juice to 1/2 cup pineapple puree in bowl; stir well. Cover salsa, and chill.
12. Preheat oven to 40
13. Place pork on broiler pan coated with cooking spray; sprinkle piloncillo sugar and 1/4 teaspoon salt over pork.
14. Bake at 400 for 30 minutes or until a meat thermometer registers 16
15. Cut pork diagonally across the grain into thin slices; set aside, and keep warm.
16. Cook pineapple-chile pure mixture over medium heat until thoroughly heated, stirring occasionally; spoon pure onto individual plates. Arrange pork slices over pure, and spoon papaya salsa over pork.
17. Garnish with fresh mint, if desired.