Angry Pork Tenderloin - Caribbean
INGREDIENTS
4 dried Chipotle chilies
12 Cloves garlic
3 shallot, peeled
1 Tablespoon ground allspice
5 cloves
1/2 Cup malt vinegar
1/2 Cup orange juice
1/4Cup lime juice
1/4 Cup brown sugar
1 teaspoon fresh
ground black pepper
1 1/2 Cups olive oil
2 pork tenderloin
DIRECTIONS
• If using dried Chipotle, cover with hot water and allow to sit for 15 minutes to soften. Remove the stems.
• Place all ingredients except the olive oil and the tenderloins in a blender or food processor and puree, slowly drizzling in the oil.
• Marinate the meat in this mixture for at least an hour.
• Grill the tenderloins over medium-high heat or bake in a 400F oven for about 8 minutes, turning every 2 minutes.
• Slice the tenderloins into ˝ inch pieces and serve with black beans, rice, salsa, and tortillas.
|