I always keep a container of chipotles in adobo sauce in our freezer. That way, I can grab one or two as needed instead of wasting an entire can for just a couple peppers. This recipe is amazingly easy and full of smoky chipotle flavor. I remember the first time I ever cooked with chipotles, I was pleasantly surprised with the level of heat they provided. I made corn blinis for a dinner party and I failed to warn my guests about the spice level, whoops! Thanks to The Way To His Heart for the amazing recipe.
½ cup chopped onion
1 ½ tablespoons honey
1 teaspoon ground cumin
9 large garlic cloves, peeled
3 chipotle chiles, canned in adobo sauce
1 lime, juiced
2 tablespoons olive oil, divided
1 two pound boneless pork loin
1 teaspoon salt
½ cup chicken broth
Add the onion, honey, cumin, garlic, and lime juice to the bowl of a food processor. Pulse until finely chopped. Add one tablespoon of the oil and process until smooth. Add the pork and the chipotle mixture to a resealable plastic back. Marinate at room temperature for 30 minutes.
While the pork is marinating, preheat the oven to 325 degrees. Heat the remaining olive oil in a pot with a lid over medium high heat. Remove the pork from the bag, reserving the marinade. Sprinkle the salt over the pork and sear in the oil on all sides, for about 8 minutes. Remove the pork and set aside. Add the broth and the marinade to the pot, bring to a boil and scrape the browned bits from the bottom of the pan. Return the pork to the pan, cover and bake for 1 to 1 ½ hours, until the internal temperature reaches 160 degrees. Remove from the oven and let rest for 10 minutes. Slice and spoon the sauce over top.
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