Big Murth's "Puerco Adobo"

Steve Murtha

Ingredients

• 2 lb Pork Tenderloin(s)

• 1 12oz. jar of jalapeno peppers, undrained

• 4 Tbs Oregano

• 4 Clove Garlic, chopped

• 2 tsp Ground Cumin

• 4 tsp Cider or red wine vinegar

• 4  Tbs Olive Oil

• 1 tsp Black Pepper

• &#189 tsp Salt

Instructions

Combine all the ingredients, except the pork, in the blender or food processor. Place the pork tenderloins in a large plastic food storage bag, or glass dish and immerse in the marinade from the blender. Cover and marinate in refrigerator 4-24 hours.

Let the tenderloins sit out when you start your Egg, to get to room temperature. Fire up the Egg, and bring it up to 300-325. A light wood, like apple or cherry would be appropriate to the delicate nature of the pork, or no wood at all. Up to you. Stabilize temperature, and place pork on, direct. Turn after ten minutes, and spoon on some of the reserved marinade. Repeat after ten minutes on other side. Now's the time to throw on any veggies you'd like to cook, too.
Keep an eye on your temps, and pull your tenderloin off when internal temp hits 145-150, lower if you like a little more pink in the middle.

Notes

If you like, heat up the reserved marinade on the stove, serve as a topping.

Number of Servings:

Time to Prepare: