Red Chile and Coffee Pork Loin

Servings: 4
Prep Time: 80 minutes


1.36 kilograms pork loin (trussed with string)

5 new mexican chile

4 chile de arbol

80 grams red onion (chopped)

2 garlic cloves (peeled)

118 ml oil



2 Tbsp. coffee grounds (fresh)

1 Tbsp. cilantro (chopped)

1. Truss loin with string every 1.5-2” to make even shape.

2. In sauce pot, put dry chiles and cover with water, bring to a boil, turn off heat and let sit for 30-60 minutes, drain.

3. In blender, add soaked chiles, onion, garlic, oil, and puree until smooth.

4. Remove ½ cup of marinade for basting and serving at the end.

5. Rub meat in marinade, coat with coffee, salt and pepper, refrigerate for 2 hours.

6. Set grill for indirect heat, cook pork to 135F off the flame, basting every 10 minutes with marinade.

7. Place loin directly over flame to get additional color on outside and cook to 145F, remove and let rest for at least 3 minutes, slice and serve with additional sauce and cilantro.

Courtesy of the National Pork Board, Des Moines, Iowa.