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Rinse pork and pat dry. In
a large zip lock bag, pour the marinade over the pork loin. Chill overnight.
Remove pork from marinade and save the marinade. Pre-heat a gas grill on medium-high
heat for 10 minutes. Adjust burners for indirect cooking. Remove pork from
marinade and place on grill not over heat. Reserve marinade for sauce. Cook on indirect
heat until a thermometer inserted in the center of the thickest part registers 150
degrees, 1 to 1/2 hours total. When done, let the pork sit for ten minutes then
slice 1/4 inch thick. Pour roasted red pepper sauce to cover the bottom of the plate
in a thin layer. Arrange the pork slices on top of the sauce.
In a food processor, blend all of
the ingredients until smooth.
Roasted Red Pepper Sauce
Prepared marinade, 1/2 cup heavy
cream, salt.
In a sauce pan on medium heat,
bring the marinade and cream to a boil. Stir often to avoid burning. Reduce by 1/4
about 10 minutes. Add salt if needed.
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