| 1 | Combine the chile caribe and water in a blender ans whirl intul mixed into a sauce. |
| 2 | It will become somewhat thick, similar to ketchup in consistancy. |
| 3 | Add salt, garlic, oregano and comino to the sauce and mix well. |
| 4 | Trim the excess fat from the pork and lay slices flat in a large baking dish. |
| 5 | Cover with the sauce; turn the meat once to coat evenly on both sides. |
| 6 | Allow to marinate in the refrigerator overnight. |
| 7 | You can either cook this in the oven covered with aluminum foil at 325 °F for 30 minutes then uncover and bake another 30 minutes or grill over a fire with mesquite chunks ( chips just burn up, chunks give a much better flavor ) that have been soaked for several hours in water. |
| 8 | I prefer the grilling method. |
| 9 | I also add a touch of oil to the marinade and baste my pork loin with it when grilling. |
| 10 | This makes great fajitas or just serve the meat as an entree with rice and good beans. |
| 11 | recipe by : red fla |
