CHIPOTLE CHILE-MARINATED PORK LOIN
Note: This must be prepared in advance so recipe can marinate. It's particularly good over with corn salsa. From "Bold & Healthy Flavors," by Steven Raichlen.
4 canned chipotle chiles with 1 tbsp. of can juices (or 4 dried chipotles soaked in warm water for 30 minutes, then drained, stemmed and seeded)
2 garlic cloves
1/2 tsp. grated orange zest
1/2 c. fresh orange juice
1/2 c. fresh grapefruit juice (or more orange juice)
2 tbsp. red wine vinegar
2 tbsp. tomato paste
1 tsp. dried oregano
1/2 tsp. ground cumin
Salt and freshly ground black pepper
11/4 lb. lean pork loin, cut into 1/2-in. thick steaks
4 sprigs cilantro, for garnish
Corn salsa (see below)
To prepare adobo, combine chiles, garlic, orange zest, orange juice, grapefuit juice, vinegar, tomato paste, oregano and cumin in a saucepan and boil until reduced by a third, about 3 minutes. Transfer mixture to a blender and purée to a smooth paste. Add salt and pepper to taste. Let mixture cool to room temperature.
Arrange pork slices in a roasting pan and generously spread them with adobo on both sides. Cover with plastic wrap and marinate in refrigerator for at least 4 hours, or as long as overnight.
Pork can be grilled or broiled. Preheat grill or broiler to high. Grill or broil pork loin until cooked through, 2 to 3 minutes per side, or until done to taste.
Serve atop corn salsa, if desired, garnished with cilantro.
To make corn salsa: In a saucepan, combine 2 cups corn kernels (fresh or frozen); 3 tablespoons diced onion; 1/2 garlic clove, minced; 2 tablespoons chopped fresh cilantro; 1 teaspoon sugar; 11/4 cups evaporated skim milk; salt and freshly ground white pepper. Simmer over medium heat until corn is very soft, 5 to 8 minutes.
Transfer mixture to blender and purée until smooth. Return to pan and correct seasoning, adding salt or sugar as necessary. If desired, strain before serving.