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Dan and Scott's Chipotle Pork Loin

        Lifestyle | Pork

Dan and Scott’s Chipotle Pork Loin With Blue Potato Salad

Dan and Scott’s Chipotle Pork Loin With Blue Potato Salad

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Prep Time 30 minutes

Cook Time 1 1/2 hours

Yield

6 servings

Ingredients

2 Tablespoons Vegetable Oil
3/4 Cup Onions, minced
2 Large Garlic Cloves, minced
7 Ounces Chipotle Chilies in Adobo (or to taste)
1 cup Black Coffee
1/2 Cup Cider Vinegar
1/2 Cup Apple Cider or Apple Juice
1/2 Cup Brown Sugar, packed
3 Tablespoons Tomato Paste
2 Tablespoons Worcestershire Sauce
2/3 Pounds Boneless Pork Loin
Salt
3-4 pounds Blue Potatoes
2 cups Mayonnaise
1/4 cup Brown Mustard
1 jar Sweet Pickle Relish
2 tablespoons Celery Salt
1 Vidalia Onion, Chopped
3 Hard Boiled Eggs

Preparation

  1. Heat oil over medium heat in a large saucepan and add onion and garlic until onion is translucent
  2. Add chipotle peppers that have been removed from the sauce and finely chopped. Add only the amount needed for your taste.
  3. Add to onions along with the adobo sauce.
  4. Add coffee through Worcestershire Sauce and whisk to combine.
  5. Bring to a simmer and cook for 5 to 6 minutes.
  6. Remove from heat and refrigerate until chilled.
  7. Place pork loin in a deep bowl or large plastic bag.
  8. Marinate for at least 12 hours up to 2 days. Turn the pork occasionally.
  9. About 2 hours before grilling
  10. Bring the marinade to a boil (for a minimum of 5 minutes for food safety) until slightly thickened. Season with salt if desired or needed.
  11. Use 1/2 cup marinade to baste the pork and use remaining marinade to serve with the pork.
  12. Heat grill to medium-hot and set pork
  13. Turn and baste with the sauce until the meat reaches an internal temperature of 150°F (about 50 to 60 minutes
  14. Let stand for juices to settle. Reheat sauce to serve with the meat. Serve with Blue Potato Salad.
  15. Quarter the potatoes.
  16. Boil potatoes until almost soft.
  17. Let cool and combine with other ingredients and serve.

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