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Cranberry Chipotle Chile Pork

This pork dish has a great combination of flavors. If you cannot find fresh cranberries you can use frozen, just let them thaw and drain before chopping them. Serve with warm tortillas, shredded queso fresco or Monterey Jack cheese, lime wedges, black beans and rice.

2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne
1 teaspoon dried oregano finely ground
1/2 teaspoon salt
1 pound boneless pork top loin cut across the grain into 1/2-inch-thick slices, then slices cut
2 tablespoons vegetable oil
1/2 cup shallots thinly sliced
1 cup fresh cranberries coarsely chopped
1 tablespoon chipotle chile canned in adobo minced
1/2 teaspoon fresh lime zest finely grated
1 tablespoon fresh lime juice
1 tablespoon honey
1/3 cup water
1/4 cup fresh cilantro chopped

Stir together cumin, chili powder, cayenne, oregano, and salt in a bowl, then toss well with pork to coat. Let stand, covered and chilled, 1 hour.

Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook shallots, stirring occasionally, until softened, 4 to 5 minutes. Add cranberries and cook, stirring occasionally, until softened, about 3 minutes.

Add pork and cook, stirring occasionally, until just barely cooked through, about 3 minutes. Stir in chipotles, lime zest and juice, honey, and water and simmer 1 minutes. Season with salt and pepper and sprinkle with cilantro.

Per Serving (excluding unknown items): 239 Calories; 12g Fat (45.0% calories from fat); 21g Protein; 12g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 331mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.