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4 chipotle peppers in adobo sauce , chopped, for marinade
4 tablespoons marinade adobo sauce, of the can of chilies, for the marinade
salt, for the marinade
1 cup red cherry, without seed and in quarters, for the sauce
2 tablespoons fresh coriander, chopped, for the sauce
2 tablespoons lemon juice, for the sauce
Preparation
Combine all the ingredients for the marinade, reserve half of the mixture. Place the other half in a resealable and marine bag, for an hour or more in the refrigerator.
Heat your grill or grill over medium heat. Throw the marinade and cook the meat in indirect fire. 15 minutes per side, or up to internal temperature of 63 ° C.
Place the cooked pork in aluminum foil, and fold the edges to form a "basket". Pour the rest of the marinade over the pork. Let it rest for 10 minutes.
While preparing the sauce: mix the ingredients, reserve half. Blend the other half and mix.
Serves hot
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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