| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Latin, Pork | 4 | Servings | |
INGREDIENTS
| 1 | c | Adobo Recado; See other Recipe |
| 1 | c | Water |
| 8 | Loin chops with tenderloin attached; about 2 pounds |
INSTRUCTIONS
Mix 1/2 cup of the recado and the water in a small bowl. Combine the pork and recado in a large, nonreactive container or food storage bag and doss to coat well. Cover, refrigerate, and let marinate overnight. Pork will keep up to 5 days at this point, but will get saltier with time. Light the grill. Drain pork and pat dry with paper towels. Brush pork with remaining 1/2 cup recado. Oil Grill and cook pork over a very hot fire until charred and just cooked through, about 8 minutes. Be careful not to overcook, meat may continue to look pink even when overcooked because of the marinade. Contributor: Reed Hearon Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Mar 14, 1999
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