Ingredients:
- 4 Boneless pork loins
- ¼ Cup fresh lime juice
- ¼ Cup Worcestershire sauce
- ½ Cup Lee’s Sweet Hot Mustard
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons water
- 1½ Teaspoons ground cumin
- ¼ Teaspoon salt
- ¼ Teaspoon black pepper
Salsa:
- 9.5 oz Hatch Chile Jalapeno Jam
- ¾ Cup diced red and green bell pepper
- ¾ Cup cucumber, seeded and chopped
- ¼ Cup sliced green onions
- 1 Tablespoon fresh lime juice
- 1 Tablespoon fresh cilantro, chopped
Preparation:
Pork Lion:
Combine all ingredients in a large zip lock baggie and add pork loins, marinate for 24 hours, turning occasionally.
Salsa:
Combine all ingredients and chill for one hour. Remove from refrigerator prior to serving. Serve at room temperature. Barbecue pork and top with Hatch Chile Jam. Serve with grilled corn-on-the-cob, grilled balsamic marinated green and yellow zucchini, roasted Yukon gold potatoes and sourdough bread.
Serves 4