Smoked Pork Loin with Rasberry Chipotle Glaze

Blood W.

Horrific recipe lacking any real skill or knowledge of good culinary skills.<br /><br />I rub my pork loin with a blend of garlic, pepper, cumin, cilantro, and chipotle. Let it marinate in an Adobo *(Recipe below) marinade for 2 days, then low &amp; slow smoke it in a hickory-apple wood blend for 10 hours then finish it on a hot grill or under the broiler for the last 30 minutes to provide a crisp outer crust. Make a sauce with 1 1/2 cups of fresh (or frozen) raspberries simmered on a stove with a 1/4cup cider vinegar, 4 dried chipotle peppers, a bunch of fresh cilantro, and salt &amp; pepper to taste. Tastes far better than ""Blindog""'s horrific travesty to food.<br /><br /><br />* Adobo Marinade:<br />10 dried guajillo chile peppers, stemmed and seeded10 dried ancho chile peppers, stemmed and seeded5 cups water1/3 cups apple cider vinegar1 medium Roma tomato, cut into quarters1/2 medium white onion, coarsely chopped (1/2 cup)3 medium cloves garlic1 tablespoon dried oregano1/2 teaspoon ground cinnamon1/2 teaspoon ground allspice1/2 teaspoon freshly ground black pepper5 whole cloves, stems removed2 1/2 teaspoons kosher or sea salt3 tablespoons safflower or vegetable oil<br />For the marinade: heat a large, dry skillet over medium heat. Add the dired chile peppers and toast them for no more than 20 seconds per side, taking care not to burn them.Transfer them to a medium saucepan and add the water, place over medium heat and cook for 12 to 15 minutes, until the peppers have softened and rehydrated.Transfer the peppers to a blender. Add 2 cups of their cooking liguid (discard the remaining liquid), the vinegar, tomato, onion, garlic, oregano, cinnamon, allspice, black pepper, cloves (stems removed) and salt; puree until smooth.Wipe out the medium saucepan and add the oil. Place over medium heat for 1 to 2 minutes, then add the pureed marinade, being careful to avoid any splatters. Partially cover, and cook for 10 to 12 minutes, stirring once or twice, until the color darkens and the mixture thickens to a pastelike consistency.<br />