Ingredients
- MARINADE:
- 1/2 cup milk
- 1/4 cup white wine
- 1/4 cup chopped onion
- 1 1/2 teaspoons adobo seasoning
- 4 large eggs
- 3 cloves garlic
- 2 scallions, chopped
- Salt and freshly ground black pepper
- Pork:
- 2 (1-pound) boneless center-cut pork loins, butterflied by the butcher
- Plain breadcrumbs, as needed
- Corn oil, as needed
- Hot Sauce:
- 10 jalapenos, stemmed
- 1/4 cup water
- 1/4 cup white distilled vinegar
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 cups finely chopped scallions
- 1 cup finely chopped cilantro leaves
- 2 teaspoons salt
Preparation
Step 1
To make the marinade: Combine all of the ingredients in blender and puree until smooth. Transfer to bowl. (The marinade can be made up to 2 days in advance covered and refrigerated.)
To marinate the pork: Transfer the pork to the marinade and marinate at room temperature for 10 to 15 minutes.
Put bread crumbs in a plastic bag. Add pork and using the palm of your hand, pat bread crumbs onto pork so that it adheres well.
Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the skillet. Working in batches, add the pork and cook, turning once, until lightly browned and cooked through, about 5 mintues per side.
To make the hot sauce: In a blender, pulse jalapenos with water, vinegar, and lemon juice until finely chopped. Pour into a bowl. Add scallions and cilantro. Add about 2 teaspoons salt or more to taste.