1-2 Chipotle peppers, canned in Adobo sauce, chopped
1 cup raspberry jelly
3 limes, juiced
1 1/2 Tablespoons apple cider vinegar
1 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 cup chicken stock
In a zip top bag add pork, Chipotle pepper(s), raspberry jelly, lime juice, vinegar, cumin and salt. Let marinate 30 minutes or longer. This can marinate for up to 24 hours in the fridge.
Preheat oven to 350Â°
Remove pork from marinade and place on a foil lined baking sheet. Sprinkle with salt and pepper. DO NOT throw away the marinade.
Roast pork for 35-40 minutes or until it reaches 145Â° with an instant read thermometer. Let rest covered loosely with foil for 5-10 minutes.
While pork is roasting put the marinade in a saucepan. Bring to a boil and let reduce. Add chicken stock and allow to come to a boil again. Taste for salt and pepper. If you want it a bit more spicy add a spoonful of the adobo sauce from the chipotle can.
Slice pork and drizzle sauce over.
* Add as many chipotles as you like, but be careful they are spicy. My family likes 3 chipotles in the marinade.
* If you have heavy cream you can add that to the sauce if it is too spicy or just to make it more decadent.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com