This recipe was the centerpiece for my Three Salsa Cinco de Mayo dinner.
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
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.
Whisk to combine and simmer for about 10 minutes. Remove from heat and allow marinade to come to room temperature.
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.
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.
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!