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INGREDIENTS:
Pork Loins:
4 Boneless pork loins, 2 per package
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
Salsa:
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:
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. Serve with grilled corn-on-the-cob, grilled balsamic marinated green and yellow zucchini, roasted Yukon gold potatoes and sourdough bread.Serves 4
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