| 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
A Message from our Provider:
“Jesus: Never-ending fulfillment”