10 Reviews

Wow! I think this is one of the best pork loins yet! I made half the recipe since I had a 1 lb. loin. One chipotle was plenty. I rubbed this all over the pork and marinaded for about 4-5 hours. I cooked the pork in our inside rotisserie and the flavor was phenomenal! The pork was so juicy and had a nice crunchy crust. It wasnt too spicy for the hubby either. It had nice flavor thru out. So good! I will make again and again! We both were "yumming" the whole time! Thanks for the great recipe!

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*pink* January 20, 2011

Made tonight for dinner and it was really good. I had a 2lb pork sirloin roast, so I divided all the marinade ingredients in half, threw it all in the crockpot and let it cook on low for about 8 hrs. Very tender and full of flavor. If you are really looking for a "fiery" taste, don't cut back on the chipotles. I found this had nice flavor, but not what I would call spicy or "fiery". Thanks for sharing - will definitely make again.

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RecipeJunkie April 20, 2010

This converts very nicely to the crockpot, using the marinade as the liquid to cook in. I increased the Chipotles and adobo, which made it very spicy (personal preference), crock pot on high for 6 hours, and then shredded it and added noodles. A great spicy dish!

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tinajoebob March 28, 2010

I used a pork tenderloin and let it marinade for 24 hours or more. So tender, juicy and filled with flavour. Not as fiery as I thought it would be so next time will add more chipotles. Made for Everyday is a Hoilday Tag

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wicked cook 46 July 23, 2009

A glorious taste sensation! I followed this and kept absolutely to this recipe; which, is well laid out, and a perfect, tender taste of the pork. I used a freshly, diced tomato, and wonderfully fresh orange juice. I don't see any changes to be made, (nor would you want to) and this is divine. Thank you, mikekey! Made for *Everyday is a Holiday* March 2009.

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Andi of Longmeadow Farm March 16, 2009

My mouth is still on fire! This is very hot and spicy. Just up my alley. I did serve the sauce on the side. Also I grilled the pork. It came out juicy and tender. I made as posted. I can't think of anything that I would change. Perfect as is. I did serve it with some cooling dishes. This helped cut the heat a bit. Will be on my make again list. Thanks mikekey for posting.

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teresas July 13, 2008

This was very easy to make with excellent instructions. I did bake mine at 375 degrees in the oven (since the wind chill was -23 outside) until the internal temperature was 165. I liked the orange zest in the sauce. DH ate his without any extra sauce on his. So with or without extra sauce on your slice of pork loin this it a 5 star winner! Made for *Potluck Tag* game 2008

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Charlotte J January 31, 2008

This is definte will do again - the name is most certianly appropriate - In the future I think my only change would be to leave out the adobo sauce - it leaves a rather dry taste on the palate - over all a great recipe - nice and moist, tender and appealing to the eye. Better Eats!!! thanks Verna

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Ravenseyes December 04, 2007

Delicious! I added a bit more garlic (minced jarred, so a lot) and used all lime in place of the orange as discussed because I don't care for orange cooked in things. I also marinated overnight and then BBQ'd turning frequently as I do not have a spit or rotisserie. Turned out nciely and had great flavor. Thanks Mikekey!!

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Mommy Diva May 24, 2007

WOW! Great flavor combinations and I love the heat factor! Next time I make this ( and I will ) I will bump up the garlic a little, maybe to 4 cloves. Cooked this over a fire in the back yard on a spit. I turned it every 15 minutes until it was done. Great recipe!

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Chef Shadows March 22, 2007
Fiery Pork Loin