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 oz Earth & Vine Provisions Peach Chipotle 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 peach chipotle salsa. Serve with grilled corn-on-the-cob, grilled balsamic marinated green and yellow zucchini, roasted Yukon gold potatoes and sourdough bread.
Serves 4
