A Quick Heads Up
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Last night I was in charge of dinner, and despite the fact that my husband seems to think that I’m not capable of cooking sans recipe I did it anyways. AND it was great. So there.
I knew I was going to make a pork loin (because I opened the freezer and saw it and thought it was a good idea) but how I was going to make it and what I was going to make with it were unknowns. While the loin was defrosting, I ran up to my local HEB (best grocery store chain EVARRRR) and while I was picking up the weekly necessities I saw that cans of Hatch Chiles were on sale. Lightbulb! I decided to make green chile black beans, and as a result some kind of Mexican influenced pork. The pork is suitable for people following the paleo diet, while the black beans are not – but Abe and I aren’t dogmatic about things and mix the paleo and slow carb lifestyles.
Abe was skeptical at first (due to his mistaken beliefs in my cooking method) but declared it a resounding success!
Chipotle Lime Pork Loin
Yield 3-4 servings
- 2 lb boneless pork loin
- 1.5 tsp Chipotle in Adobo puree
- 1 lime
- 1 tsp minced garlic
- 1 tsp Cumin
- 1/2 tsp Turmeric
- 1 tsp sea salt
- 1 tsp fresh ground black pepper
- 1 tsp Goya Sazonador Total (if you have this - can be replaced with a blend of oregano, onion, garlic, cumin, salt and parsley powders
Make chipotle puree
- Chipotle in adobo puree is simply a can of chipotles in adobo pureed in a food processor. One small can will create enough for multiple recipes and it keeps pretty much indefinitely, so put the leftovers in a storage container for future deliciousness.
Prepare your ingredients
- Preheat oven to 425F. Line a pan with parchment paper (crumple it before laying it down so it won't roll up)
- Trim the pork loin and pat dry with a paper towel.
- In a small container mix the juice of 1 lime, cumin, garlic, turmeric, salt, pepper, and Goya Sazonador Total. Add as much chipotle puree as you prefer based on spiciness. If you choose to use less, you may want to supplement the marinade with cumin for a smokier flavor.
Cook the pork
- Coat the pork loin with the marinade and place on the parchment paper. Place a meat thermometer in the thickest portion of the loin, and cook until internal temperature reaches 140F.
- Remove from the oven, tent with foil and allow to rest for 10 minutes (during which time the temperature should continue to climb just north of 145F) before slicing and serving.
- Pull the pork loin out of the fridge approximately 30 minutes before cooking to allow it to come to room temperature. This will ensure that the loin cooks more evenly.
- The number of servings will be determined by the size of the loin you purchase. If you purchase a larger loin, increase the amount of marinade you prepare using the same ratios.
- Recommended cooking temperatures for pork in the US are 145F for medium rare and 160F for medium. If you prefer your loin cooked more on the medium side, don't pull it until the temperature is around 150-155F.
- Depending on the size of the loin, it will take roughly 20-28 minutes per pound to cook.
About 20 minutes before you pull out the pork you can start preparing the black beans. They can simmer while you wait.
Hatch Green Chili Black Beans
Yield 2-4 servings
- 1 can black beans
- 1 tsp rendered bacon fat (lard - I save mine from when I make bacon in a mason jar)
- 1/2 medium white onion
- 1/2 tsp cumin
- 1 tsp minced garlic
- 1/4 cup cilantro
- 1 small can Hatch green chiles (can use regular green chiles if cannot find Hatch)
- 1 cup Chicken Stock
- Salt to taste
- Begin pre-heating a small pot on medium heat with the lard. Drain and rinse black beans. Small dice white onion and chop the cilantro.
Cook and serve
- Saute onions until translucent. Add cumin and garlic and saute 30s before adding diced chiles. Saute for 2 minutes. Add black beans and chicken stock, stir to combine. Simmer for 3-5 minutes.
- Salt to taste. Consistency should resemble a boracho-style bean. Top with cilantro and serve.
These can simmer longer if you need more time. If it starts to get too dry add a little more chicken stock.
You can serve this with a side of sliced avocado and a cerveza (or if you are like us and it’s a weekday.. red wine). It was crazy good! Hope this inspires you to try cooking off recipe every now and again (after you try this one though… hahaha!). Let me know what you think in the comments!