Barbecue Pork Adobo

Preparation Time: about 20 minutes
Cooking Time: barbecue time varies; the internal temp
of the pork should be 160F or 71C
Serves: 10

Amount Ingredient
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4 lb (1.8kg) Pork Tenderloins
5 Dried Ancho Chilies
3 Dried California Chilies
4 cloves Garlic
1 tsp Dried Oregano
1/2 tsp Ground Cumin
1/2 tsp Ground Cloves
1 T Salt (or less if you like)
1/2 C (125ml) Wine Vinegar (I modify here and use balsamic)] to cover Water or Low Sodium Chicken Broth
garnish Salsa Verde (see recipe or use bottled)

Remove the stems and seeds (discard) from the chilies. You might want to use rubber gloves,
if you are sensitive.

In a sauce pan, add dried chilies and cover with water or chicken broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Set sauce pan aside to let the chilies soak for 30 minutes.

Drain chilies and place with garlic, spices, and vinegar into a food processor or blender. Blend briefly to a slightly textured puree.

Spread the adobo sauce over the pork and place in a covered dish in the refrigerator and let marinate for at least 8 hours. Over night is even better. If you cannot wait you can cook the meat immediately. You will have some remaining adobo sauce you will use to baste the meat.

Prepare you grill for medium heat. Grill pork applying more adobo sauce until the pork is done (internal meat temp 160F 71C). About 45 minutes depending on your grill's heat.

Serve with a the salsa verde as a garnish.

-----------* Shopping List *------------------

Produce
-------
5 Dried Ancho Chilies
3 Dried California Chilies
Garlic

Meat
----
4 lb (1.8kg) Pork Tenderloins

Spices
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Dried Oregano
Ground Cumin
Ground Cloves
Salt

Misc
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Wine Vinegar (I modify here and use balsamic)]
Low Sodium Chicken Broth (or use water to soak dried chilies)
Salsa Verde