Killer Recipe to Share

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.

Mike


http://www.tailgating.com/Recipes/PorkLoinMarinade.htm

Blue Crew Cook-off

Killer Pork Loin Marinade


From Dan, Colts Tailgater



6 servings
1½ hours 30 min prep

Ingredients:
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
salt

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.