Earlier
this month, Kathy, from A Spoonful Of Thyme, posted a recipe for Chipotle-Cherry Salsa and I went to my blog recipes in search of a pork recipe to go with it,
discovering Steph’s recipe for Chipotle Marinated Pork Tenderloin at Plain Chicken. I
didn’t have enough tenderloin in the freezer so I a halved loin roast
lengthwise so it would cook faster - faux tenderloin J.
I made the marinade as written, except for
mixing, and introduced it to the meat at 2pm for a three hour soak.
Pork - From Plain Chicken
2 #
pork tenderloin or pork of choice
1 ½ T.
chipotle in adobo (Steph made a puree but I chopped fine)
½ cup
orange juice
1½ t.
red wine vinegar
3 T.
lime juice
1 t.
dried oregano
½ t.
cumin
1
cloves garlic
S&P
S&P
Add
everything to a deep container, give it a spin with the stick blender to puree the chipotle, and pour
over the meat - I used a two gallon plastic bag and flipped it every 45
minutes.
I removed the pork from the marinade and cooked it over indirect heat to a temperature of 130* then put it over high direct heat on all four sides to develop a crust and took it to a 140* internal temperature.
It rested for a few minutes before slicing.
Salsa - From A Spoonful Of Thyme
2
cups cherries, pitted and chopped
1/2
cup red onion, diced
1
Tbsp chipotle chile in adobo, chopped
1/4
cup fresh cilantro, minced
3
Tbsp fresh lime juice
Add
everything to a bowl and mix well – I made it three hours ahead of time and let
it set at room temp for the flavors to marry.
For
a side dish, I par-boiled some sliced sweet potatoes, brushed them with oil,
and dusted with my pork rub, which has a cherry component. I grilled them over high heat to get a little
crust and brushed each side with butter after turning.
Everything was delicious and I thought the marinade and salsa worked well
together. Bev, who likes everything spicy, said that next time sh'e add a little jalapeno to the salsa to kick it up a notch – thanks Steph and Kathy for a very fine meal.
Photos
best if enlarged by clicking on them.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
6/19/2013
event date
I've made a marinade very similar to this before.. it's fabulous with just about any sort of protein!! And I'm diggin' the salsa... Must pick up cherries soon!
ReplyDeleteJust to let you know, you can cook for me anytime. lol I am sooo not a cook.
ReplyDeleteThat sounds spicy delicious.
ReplyDeleteLarry, That is a beautiful hunk of tenderloin! A couple of slices of that and I'd have one of my favorite sandwiches... Take Care, Big Daddy Dave
ReplyDeleteThank you for the shout out, Larry! I am so happy that the salsa worked for you and Bev...I think adding a bit of jalapeno to the mix just might knock it out of the park! The marinade sounds wonderful. We will have to give it a try. Great meal!!
ReplyDeleteLooks delicious! Glad you liked the marinade. I am going to try the salsa. Sounds amazing!
ReplyDeleteWow...that looks so damn good!
ReplyDeleteI think, at our house at least, this is the year of chipotle for everything. Can't get enough of it, in any form, even tho we all have used it for years. I like your faux tenderloin idea. I will have to check out Kathy's recipe post...
ReplyDeleteEvery time I come to visit your blog I pause a few minutes to look at that glorious pork roast in your header photo. It almost makes me drool. This recipe is tempting me to fire up the grills. The marinade and salsa sound like a dynamite flavor combination.
ReplyDeleteI really like that cherry salsa. I must make! I'm with Cathy, I always have to pause at the Header photo.
ReplyDeleteOh wow, I have got to try that salsa!
ReplyDeleteI've made cherry salsa for pork before, normally I don't like a lot of fruity salsas but cherry salsa and pork ROCK together. I know that this was a good meal!
ReplyDelete