BARBECUED PORK LOIN WITH PEACH CHIPOTLE SALSA - Earth & Vine Recipe

By á-46

Ingredients

• Salsa:
• 2 Boneless pork loins
• ¼ Cup fresh lime juice
• ¼ Cup Worcestershire sauce
• ½ Cup Dijon mustard
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons water
• 1½ Teaspoons ground cumin
• ¼ Teaspoon salt
• ¼ Teaspoon black pepper
• 9 oz Earth & Vine Provisions Peach Chipotle Jam
• ¾ Cup diced red and green bell pepper
• ¾ Cup cucumber, seeded and chopped
• ¼ Cup sliced green onions
• 1 Tablespoon fresh lime juice
• 1 Tablespoon fresh cilantro, chopped

Preparation

Step 1

Pork Lion: Combine all ingredients in a large zip lock baggie and add pork loins, marinate for 24 hours, turning occasionally.

Salsa: Combine all ingredients and chill for one hour.
Remove from refrigerator prior to serving. Serve at room temperature.
Barbecue pork and top with peach chipotle salsa.