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CHIPOTLE RUBBED PORK LOIN
  • 4 cloves garlic, minced
  • Juice of 1 lemon
  • 1/4 cup honey
  • 1/4 cup chipotle hot sauce
  • 2 ancho chiles, reconstituted and finely chopped
  • 1 tsp. salt
  • 1 Tbl. chile powder
  • 1 1/2 pounds pork tenderloin
  • Orange slices for garnish
    1. Combine garlic, lemon juice, honey, hot sauce, chiles, salt and chile powder. Rub all over pork loin, refrigerate and marinate 4 hours or overnight. Bring pork to room temperature just before cooking. Preheat oven to 350F. In roasting pan, roast pork approximately 40 minutes, basting occasionally, or until thermometer inserted into center of pork registers 160F. (If the marinade gets dry cover roast for last 15 minutes. Or, for a crispy crust, add a little warm water to pan and place under broiler for last 8 minutes of cooking.) Remove from oven and let sit 10 minutes before carving. Serve with fresh orange slices.

     
     

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