Pork Loin in Chili Ash

weber
If you want to impress all your guests, you can do so with this recipe for Pork Loin in Chili Ash, which you should let rest overnight. To prepare this grilled Pork Loin recipe, we recommend carefully monitoring the cooking temperature; otherwise, it may end up burnt or dry.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 750 grams pork loin
  • 1/4 cups fresh cilantro
  • 4 tablespoons olive oil
  • 4 tomatoes, cut into quarters, for the sauce
  • 1/2 sweet potatoes, cut into quarters, for the sauce
  • 1/4 white onions, cut in half
  • 3 cloves garlic, for the sauce
  • 1/2 tablespoons ground black pepper, for the sauce
  • 1 Habanero chile, for the sauce
  • 4 tablespoons dried chile, , ash
  • 2 tablespoons coarse salt
  • 1 tablespoon garlic powder
  • 3 tablespoons onion powder
  • 1/2 cups coarse salt, for the brine
  • 1/2 cups brown sugar, for the brine
  • 1 1/5 liters water, for the brine
  • 2 ancho chiles, for the chili ash
  • 2 pasilla chiles, for the chili ash
  • 2 guajillo chiles, for the chili ash
Preparation
20 mins
25 mins
Low
  • Mix all the brine ingredients in a container until fully incorporated. Place the pork loin in the container one night before grilling.
  • To make the chili ash, roast the chiles over high direct heat, remove the seeds, and blend in a blender. Set aside.
  • In a container, mix all the rub ingredients and set aside.
  • Prepare your Weber® grill for medium indirect heat (350º - 450ºF or 175º - 232ºC).
  • Soak 2 handfuls of Weber® applewood chips in water for 30 minutes before grilling. Place a Medium Weber® Grilling Tray in your grill for 10 minutes to preheat.
  • Add the wood chips directly to the coals or a Weber® smoking box.
  • To prepare the sauce, brush all the ingredients with olive oil, and season with salt and pepper to taste. Place on the grill over medium indirect heat for 40 minutes or until soft, approximately 8 to 10 minutes. Turn occasionally. Once the vegetables are ready, blend until smooth. Set aside.
  • Brush the pork loin with oil and cover completely with the rub. Place on the grill over medium indirect heat for 16 minutes, without flipping. Increase your grill temperature to high direct heat (450º - 550ºF - 232º - 287ºC) and sear the loin for 3 minutes on each side. Remove the meat from the grill when the internal temperature reaches 145ºF or 62ºC.
  • To serve, accompany with sauce to taste and fresh cilantro leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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