Fiery Pork Loin Recipe

Ignite your taste buds with this Fiery Chipotle Pork Loin! A succulent pork loin is marinated in a smoky, spicy chipotle marinade, then grilled to perfection for a truly unforgettable flavor. This recipe offers the option of grilling, rotisserie cooking, or even oven roasting for ultimate versatility. Prepare for a fiery explosion of deliciousness!

Prep Time 20 mins
Cook Time 350 mins
Calories 786.6 kcal
Protein 195g
Rating Be the first
Fiery Pork Loin 51

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Fiery Pork Loin

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How to Make Fiery Pork Loin

  1. Place all marinade ingredients in a blender and blend until smooth
  2. If pork loin needs to be tied, do so now
  3. Place pork in a large zipper-type plastic bag
  4. Pour marinade over roast and seal bag
  5. Turn it several times to get meat covered
  6. Refrigerate for at least 4 hours, turning occasionally
  7. Prepare grill or indoor rotisserie
  8. Remove roast from marinade and put on spit
  9. Cook roast 1-1 1 / 2 hours, or until internal temperature reaches 150f baste occasionally with marinade
  10. Let roast rest 10 minutes before carving
  11. Put reserved marinade in small saucepan and heat to boiling
  12. Serve with sliced meat

Nutrition Information (Approximate per serving)

Sodium

33 g

Sugar

13g

Fat

36g

Carbs

2g

Frequently Asked Questions

How long does it take to make Fiery Pork Loin?

Fiery Pork Loin takes about 370 minutes from start to finish — roughly 20 minutes to prepare and 350 minutes to cook.

How many calories are in Fiery Pork Loin?

Fiery Pork Loin has approximately 786.6 calories per serving, with about 195 g protein, 2 g carbohydrates and 58 g fat.

What ingredients do I need for Fiery Pork Loin?

The key ingredients for Fiery Pork Loin are Boneless Pork Loin Roast, Chipotle Chiles In Adobo, Adobo Sauce, Ground Cumin, Ground Black Pepper, Dried Onion Flakes. See the full list with measurements above.

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