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Killer Recipe to Share

Lawn RangerLawn Ranger Posts: 5,466
edited 12:46AM in EggHead Forum
Last night we had 5 couples over to celebrate our anniversary. And while this is not a pic (too many people to be taking pics) from last night's cook, I did do two pork loins that were fantastic. I want to share the recipe, because, as it says, it's Killer.

I pulled it off the internet, so here is where the credit goes. The only thing I did different was add a bit more apple cider and worchestershire and doubled the recipe and used half on each of the 2 1/2+ pound loins. I marinated in gallon ziplocks for 36 hours. Cooked direct at 250 turning and rotating every 15 minutes. Pulled at 142 internal and wrapped in foil. Rested for a couple bottles of wine, and then served.

It was as tender as a tenderloin, and the sauce was a great touch. This is a keeper. BTW, I also only used 1/2 of the chilis, and it was plenty for our tastes.


Blue Crew Cook-off

Killer Pork Loin Marinade

From Dan, Colts Tailgater

6 servings
1½ hours 30 min prep

2 tablespoons vegetable oil
3/4 cup onions, minced
2 large garlic cloves, minced
7 ounces chipotle chiles in adobo (or to taste)
1 cup black coffee
1/2 cup cider vinegar
1/2 cup apple cider or apple juice
1/2 cup brown sugar, packed
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2-3 lbs boneless pork loin

Heat oil over medium heat in a large saucepan and add onion and garlic until onion is translucent.
Add chipotle peppers that have been removed from the sauce and finely chopped. BEWARE! Add only amount needed for your taste. Add to onions along with the adobe sauce.
Add coffee through Worcestershire Sauce and whisk to combine. Bring to a simmer and cook for 5 to 6 minutes. Remove from heat and refrigerate until chilled. (Can make the sauce ahead of time.).
Place pork loin in a deep bowl or large plastic Ziplock bag. Marinate for at least 12 hours up to 2 days. Turn the pork occasionally.
About 2 hours before grilling, remove pork from marinade. Bring the marinade to a boil (for a minimum of 5 minutes for food safety) until slightly thickened. Season with salt if desired or needed. Use 1/2 cup marinade to baste the pork and use remaining marinade to serve with the pork.



  • You think it would affect the taste much if you used the plate setter?
  • BabyrayBabyray Posts: 250
    What is the large piece of meat in the pic with the loins?
  • Lawn RangerLawn Ranger Posts: 5,466
    Don't know about the flavor, but yes, I think it would affect the texture. This is a grilled pork loin recipe as opposed to indirect/plate setter, which in my opinion is more of a roasting. There is no need for the PS if the fire is not too hot and you frequently turn and rotate the meat. I did not sear prior to the cook, and copied the grilling technique from an Emeril recipe for an Apple-Brandy Grilled Pork Loin. Figured if it was good enough for a rookie like him.....I also did not baste mine as the recipe calls for, and they had a really nice crust. Guests went wild.

  • Lawn RangerLawn Ranger Posts: 5,466
  • How long did it take to grill?
  • Lawn RangerLawn Ranger Posts: 5,466
    45 minutes to an hour.
  • GunnarGunnar Posts: 2,305
    Looks and sounds good. You say direct, but I'm seeing foil. I'm not focused, what am I missing?
    LBGE      Katy (Houston) TX
  • momcooksmomcooks Posts: 247
    Yumm...I could force myself to enjoy that.
  • Lawn RangerLawn Ranger Posts: 5,466
    I made mention that this was not a pic of the cook I did last night. Just seeing if I could get your attention. ;)

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