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.
2 Pork loins
- 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
Preheat oven to 375°F.
Clean pork loins and set aside.
In a mortar and pestle, grind the dried spices together.
In a bowl, combine spices with oil, vinegar, salt and garlic to make the adobo.
Rub pork generously with the adobo. Set in the refrigerator to marinate for as long as possible (1 hour – 3 days).
Bake until cooked (approx. 20 minutes).