Marinade a 3 pound boneless pork loin or tenderloin for a full day for the
fullest flavor.
Piri-Piri
1/4 cup fresh hot chili peppers
2 cloves of garlic, minced
1 cup olive oil
1/2 teaspoon salt
Coarsely chop the peppers, discarding the tops. Combine all ingredients in
a glass bottle. Cap and refrigerate. Use as needed.
Marinade
2 sweet red bell peppers, seeded and cut
8 cloves of garlic
2 teaspoons of salt
8 tablespoons of olive oil
6 teaspoons of Piri-Piri, or red pepper flakes to taste.
Put all the ingredients in a food processor and process until smooth.
Reserve about half to use as a sauce. Place the pork loin in a baking dish,
put half of the marinade on the pork, cover and refrigerate.
The next day preheat the oven to 350°F, uncover the meat and roast for 40-45
minutes per pound or until the internal temperature is 185°F. Slice for
serving.
Simmer the sauce for 5 minutes before serving.
Note: We often use the red pepper flakes rather than making the piri-piri.
Goppie
No comments:
Post a Comment