Grilled Pork Adobo with Smoky Roast Sweet Potatoes

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This recipe was the centerpiece for my Three Salsa Cinco de Mayo dinner.

From: Everyday Mexican, Rick Bayless

Serves: 4

Ingredients:

1 Tbsp vegetable, plus a little more for the sweet potatoes
4 garlic cloves, minced or pressed through a garlic press
1/3 cup ground ancho chile powder
2 Tbsp apple cider (or other) vinegar
1 tsp dried oregano
1/2 tsp sugar
3/4 tsp salt
3/4 cup water

1 to 1 1/2 lbs pork loin
2 medium sweet potatoes, cut into thick slices

Directions:

Heat the oil in a saucepan over medium heat. Add the garlic and cook until just softened, but not brown.

Add the chile powder, vinegar, oregano, sugar, salt and water to the pan.

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Whisk to combine and simmer for about 10 minutes. Remove from heat and allow marinade to come to room temperature.

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Brush the marinade onto all sides of the pork. You may need to add some additional water to the marinade to get the right consistency.

Toss the potato slices in a little bit of oil and salt.

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While the pork is marinating pre-heat the grill to high. Lay the pork on the hottest part of the grill and cook for a few minutes on each side until you get a nice sear. Then lower the heat to medium and continue to cook, turning occasionally until the internal temperature reaches 145 – 150 degrees for a rosy medium, about 25 to 30 minutes.

After you have seared the pork, lay the potato slices out on the grill pre-heated to medium. Keep an eye on them and turn frequently, cooking until the potatoes are very soft and have nice charred edges.

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Let the pork rest for 10 – 15 minutes, then slice thinly and serve with the sweet potatoes and Toasty Guajillo Salsa. This is a great celebratory meal to share with friends!

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4 thoughts on “Grilled Pork Adobo with Smoky Roast Sweet Potatoes

  1. I made it, and it was awesome. Seriously! I use a stove-top grill pan, so sometimes things aren’t what they could be on a charcoal grill, but not so this dish! And the sweet potatoes were wonderful as well. I was very happy!

    • Yay! I’m so happy you tried it and liked it. We’ll definitely make this one again. I had a little bit of the ancho marinade left and was thinking about using it on some grilled chicken thighs. Yum!

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