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Recipe of Pork Loin in Burnt Chile Ashes
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Recipe of Pork Loin in Burnt Chile Ashes
Recipe

Pork Loin in Burnt Chile Ashes

20 min
25 min
Easy
12
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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.

Ingredients

3 servings
  • 750 grams of pork tenderloin
  • 1/4 of Cup of coriander leaf
  • 2 fists of Mango Weber® Wood Chips
  • 4 spoonfuls of olive oil
  • 4 pieces of tomato cut in quarters, for the sauce
  • 1/2 piece of sweet potato cut in quarters, for the sauce
  • 1/4 of piece of White onion cut in half
  • 3 cloves of garlic for the sauce
  • 1/2 tablespoon of ground black pepper for the sauce
  • 1 piece of habanero pepper for the sauce
  • 4 spoonfuls of dry pepper ash
  • 2 spoonfuls of sea salt
  • 1 tablespoon of garlic powder
  • 3 spoonfuls of onion powder
  • 1/2 Cup of sea salt for the brine
  • 1/2 Cup of brown sugar for the brine
  • 1 1/5 liters of Water for the brine
  • 2 pieces of ancho chili pepper for the chile ash
  • 2 pieces of pasilla chili pepper for the chile ash
  • 2 pieces of guajillo chili pepper for the chile ash
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    Preparation

    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.
    Calories
    1001
    kcal
    50%
    Carbohydrates
    70.0
    g
    23%
    Proteins
    61.9
    g
    124%
    Lipids
    54.9
    g
    85%
    Fiber
    9.1
    g
    18%
    Sugar
    50.8
    g
    56%
    Cholesterol
    210
    mg
    70%
    Esha
    Rate this tip
    Ratings (1)
    Mayela Corral
    12/07/2019 13:47:47
    Antojable!

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