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Killer Pork Loin Marinade

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READ REVIEWS (2)

3 hr total
1 hr 30 mins prep

Recipe Filed Under
Pork, Barbecue & Grilling, Low Carb, Main Dish, Cookout, Fall, Super Bowl, Tailgating

Provided By: Tailgating America

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Ingredients

Serves:

2 tbsp vegetable oil

3/4 cup onions, minced

2 large garlic cloves, minced

7 oz 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 tbsp tomato paste

2 tbsp Worcestershire sauce

2-3 lbs boneless pork loin

to ta salt

Directions

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. 1/2 cup marinade to baste the pork and remaining marinade to serve with the pork.

Heat grill to medium-hot and set pork, fat side down on grill. Turn and baste with the sauce until meat reaches an inernal temperature of 150 degrees F. (About 50 to 60 minutes depending on your grill) Careful not to overcook.

Let stand for juices to settle. Reheat sauce to serve with the meat.

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2 Comments

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prahservices

this is a great reciepe for not only loin but for pork but in the crocke pot

January 14 2012 at 3:28 PM Report abuse Permalink rate up rate down Reply

leswt

It does take some time to prepare, but is well worth the effort. The marinade gives a great flavor to the pork, but taste the marinade before putting on your final product---depending on how many chiles you used, it can pack a wallop.

March 07 2011 at 11:20 AM Report abuse Permalink rate up rate down Reply