Pork Loin with Adobo
Adobo is a vinegar and chile based marinade popular around the Spanish-speaking world. In Spain, it’s usually made with paprika, but is often made with hotter chilies in countries like Mexico and the Philippines. It’s the aromatic base of a host of Mexican dishes: marinades, soups, chili con carne, salsas, chilorio, etc.
Adobo keeps for weeks in the fridge, so go ahead and make a large batch and freeze some for later.
Ingredients
2 Pork loins
Adobo
- 1 Tbsp Aleppo pepper
- 1 tsp peri-peri pepper
- ½ tsp allspice
- 1 tsp cumin
- 2 Tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp black pepper
- 3 cloves garlic, finely chopped
- 4 Tbsp olive oil
- 4 Tbsp wine vinegar
- 1 tsp salt
Method
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1
Preheat oven to 375°F.
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2
Clean pork loins and set aside.
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3
In a mortar and pestle, grind the dried spices together.
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4
In a bowl, combine spices with oil, vinegar, salt and garlic to make the adobo.
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5
Rub pork generously with the adobo. Set in the refrigerator to marinate for as long as possible (1 hour – 3 days).
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6
Bake until cooked (approx. 20 minutes).
