Prep 15 mins
Cook 35 mins
Tangy, BBQ-ey, delicious!
- 56.69 g canola oil
- 1 large onion, chopped
- 4 clove garlic, chopped
- 1 chipotle pepper, chopped
- 1 arbol chile, steam removed
- 14.79 ml cracked black pepper
- 29.58 ml Worcestershire sauce
- 473.18 ml orange juice
- 473.18 ml of your favorite barbecue sauce
- 1.5 ml hot sauce
- 2 lemons (juice of)
- kosher salt
- 1360.77 g pork loin
- 59.16 ml olive oil
- 29.58 ml kosher salt
- 29.58 ml cracked black pepper
- Preheat oven to 350 degrees.
- In a small saucepot add canola oil and saute onions and garlic until translucent.
- Add chipotle and arbol chilies and continue to cook until chiles start to toast.
- Add cracked black pepper and deglaze with Worcestershire sauce and orange juice; reduce until starts to thicken.
- Then add in your favorite barbecue sauce, reduce to low heat, and simmer for about 15 minutes.
- Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
- On a large sheet pan rub the pork loin with olive oil and season with salt and cracked pepper.
- Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees.
- Remove from oven and let meat set for about 5 minutes, slice, and enjoy!
All I can say is you can bet this will be made again this summer! Delicious flavors that have you hooked in no time!
This recipe is awesome!!!! I loved the taste of the glaze before I added the juice of the 2 lemons. Almost didn't add them but glad I did. At one hour the pork read at about 142 degrees. I don't think you would want to cook them much longer than that or they would dry out. Sooo gooood!! Thanks for sharing a great recipe..it's a keeper!
This was without a doubt THE most delicious, moist, tender pork loin I have ever eaten. I didn't know what to expect but I picked about 6 valencia oranges & 2 meyer lemons from my garden & went to town. I didn't have the peppers on hand so I used 1 teaspoon each of ground chile arbol & ground new mexico medium heat chili. It was still missing a little something so I tossed in about 3 tablespoons of chicken base as the sauce reduced. Cooked for about an hour at 350, spooning a little of the sauce over the roast every 15 minutes & was very pleasantly surprised! This was even better than Claim Jumper folks. What little was left was saved for later, I was going to give the doggies a little treat as there wasn't much but my honeybunny barred the door and said he wanted to take it to work tomorrow. It was that good. Do try it, you'll like it!