Puerco Adobo

Ingredients:
2 pounds pork tenderloin
1 12 ounce jar of jalapeño peppers, undrained
4 tablespoons oregano
4 cloves garlic, chopped
2 teaspoons ground cumin
4 teaspoons cider or red wine vinegar
4 tablespoons olive oil
1 teaspoon black pepper
1/2 teaspoon salt

Combine all the ingredients, except the pork, in the blender or food processor.

Place the pork tenderloins in a large plastic food storage bag, or glass dish and immerse in the

marinade from the blender.

Cover and marinate in refrigerator 4-24 hours.

Let the tenderloins sit out when you start your BGE, to get to room temperature.

Fire up the BGE, and bring it up to 300°-325°. A light wood, like apple or cherry would be

appropriate to the delicate nature of the pork, or no wood at all. Up to you.

Stabilize temperature, and place pork on, direct.

Turn after ten minutes, and spoon on some of the reserved marinade.  Repeat after ten minutes on

other side.

Pull your tenderloin off when internal temp hits 145°-150°, lower if you like a little more pink in the

middle.