Pork Loin

Ingredients Weight Measure
Lime, juice 2 oz.
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Salt 1-1/3 Tbsp.
Olive oil 2 Tbsp.
Cilantro 2 Tbsp.
Cumin, ground 2 tsp.
Ketchup 2 oz.
Orange juice 1/2 cup
BBQ spice 1 Tbsp.
Black pepper 1 tsp.
Garlic, minced 2 Tbsp.
Pork loin, boneless 3 lbs.

Roasted Chipotle Salsa Verde Sauce

Ingredients Weight Measure
Tomatillos 1 cup
Olive oil 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Pork marinade (from above) 1/2 cup
Chicken broth 1/2 cup
Salt to taste
Cumin, ground 1/2 tsp.


  1. To prepare the Pork Loin, mix all ingredients (except the pork) in a medium bowl. Mix well, remove 1/2 cup and set aside.
  2. Poke holes in the pork loin. Pour marinade over and rub into the poked holes. Allow to marinate for 24 hours, refrigerated, turning several times.
  3. Begin char roasting on medium heat. Baste with excess marinade to enhance flavor. When the outside is nicely browned, place onto a pan and finish cooking on low heat in the oven. Do not overcook. When done, place aside to let rest.
  4. To prepare the Roasted Chipotle Salsa Verde Sauce, roast the tomatillos over a high flame. When they are blackened, place them in a plastic bag to sweat; then peel the blackened parts off.
  5. Puree the tomatillos until liquid.
  6. Heat olive oil in a saucepan on low heat. Add the TABASCO® Chipotle Pepper Sauce, allow to reduce by 1/2, and then add the remaining ingredients. Reduce on low heat by 1/3. Sauce should thicken to a puree soup consistency.
  7. Slice pork and top with salsa vende sauce or serve sauce on the side.

Yield: 5 servings