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Recipe of Pork Loin in Burnt Chile Ashes


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Recipe of Pork Loin in Burnt Chile Ashes

Pork Loin in Burnt Chile Ashes

20 mins
25 mins
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If you want to surprise all your guests, you can do it with this recipe for Pork Loin in Burnt Chile Ashes, which you must let rest for a whole night. To prepare this recipe for pork loin on the grill, we recommend you monitor the cooking temperature well, otherwise it may become burned or dried out.
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3 portions
  • 750 grams pork tenderloin
  • 1/4 cups fresh coriander
  • 2 fists Mango Weber® Wood Chips
  • 4 tablespoons olive oil
  • 4 tomatoes, cut in quarters, for the sauce
  • 1/2 sweet potatoes, cut in 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 pepper, for the sauce
  • 4 tablespoons dry pepper, ash
  • 2 tablespoons sea salt
  • 1 tablespoon garlic powder
  • 3 tablespoons onion powder
  • 1/2 cups sea salt, for the brine
  • 1/2 cups brown sugar, for the brine
  • 1 1/5 liters Water, for the brine
  • 2 ancho chili peppers, for the chile ash
  • 2 pasilla chili peppers, for the chile ash
  • 2 guajillo chilies, for the chile ash


Mix all the ingredients of the brine in a container until completely incorporated. Place the pork loin in the bowl one night before roasting.
To make the chile ashes, place the chiles on high heat directly, remove the seeds and grind in a blender. Reserve.
In a container, mix all the rub ingredients and reserve.
Prepare your Weber® barbecue on indirect medium heat (350º - 450ºF or 175º - 232ºC).
Moisten Weber® wood chips in water for 30 minutes before grilling. Place a Medium Weber® Grill Tray on your grill for 10 minutes to preheat.
Add the wood chips directly to the embers or a Weber® smoking box.
To prepare the sauce, varnish all the ingredients olive oil, season with salt and pepper to taste. Place on the grill over indirect medium heat for 40 minutes or until soft, about 8 to 10 minutes. Turn occasionally. Once the vegetables are ready, blend until a homogeneous mixture is obtained. Reserve.
Glaze the pork loin with oil and cover completely with rub. Place on the grill on indirect medium heat for 16 minutes, without turning. Raise the temperature of your grill on direct high heat (450º - 550ºF - 232º - 287ºC) and sear the spine 3 minutes on each side. Remove the meat from the grill when the internal temperature is 145ºF or 62ºC.
To serve, accompany with sauce to taste and fresh coriander leaves.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Mayela Corral
12/07/2019 13:47:47

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