Prep Time 30 minutes
Cook Time 1 1/2 hours
YIELD 6 servings
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INGREDIENTS
Chipotle Pork Loin 2 Tablespoons Vegetable Oil 3/4 Cup Onions, minced 2 Large Garlic Cloves, minced 7 Ounces Chipotle Chilies 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 Pounds Boneless Pork Loin Salt Blue Potato Salad 3‑4 pounds Blue Potatoes 2 cups Mayonnaise 1/4 cup Brown Mustard 1 jar Sweet Pickle Relish 2 tablespoons Celery Salt 1 Vidalia Onion, Chopped 3 Hard Boiled EggsPREPARATION:
Chipotle 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. Add only the amount needed for your taste.
- Add to onions along with the adobo 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.
- Place pork loin in a deep bowl or large plastic bag.
- Marinate for at least 12 hours up to 2 days. Turn the pork occasionally.
- About 2 hours before grilling
- 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.
- Heat grill to medium-hot and set pork
- Turn and baste with the sauce until the meat reaches an internal temperature of 150°F (about 50 to 60 minutes
- Let stand for juices to settle. Reheat sauce to serve with the meat. Serve with Blue Potato Salad.
Blue Potato Salad
- Quarter the potatoes.
- Boil potatoes until almost soft.
- Let cool and combine with other ingredients and serve.