2 hours 5 minutes
This recipe makes a mess on the grill, but it is absolutely worth it.
The pork must be butterflied to cook correctly for this recipe. This is an easy process. First, you put your pork loin on a clean cutting board with an end facing you. Slice the loin parallel to the cutting board, almost all the way through until you have about an inch left uncut. Open up the piece of meat, cover it in plastic wrap, and then pound it with a cleaver or a rolling pin until it is flat, and approximately rectangle shaped. The meat should be uniformly one inch thick.
3 Guajillo Chiles
3 Pasilla de Oaxaca Chiles
4 cloves garlic
1-1/2 Tbsp Barbacoa Rub
1-1/2 lb Pork tenderloin
1/2 cup apple cider, red wine, or white distilled vinegar
8 corn tortillas
Pico de gallo
Remove stems and seeds from chiles. Place chiles in a bowl and add boiling water enough to cover chiles then cover with plastic wrap. Let soak for 20 minutes.
Butterfly the tenderloin. Slice through the center of the tenderloin, almost all the way through. This will create 2 halves. Do not slice all the way through. Place in glass baking dish and set aside.
Place the rehydrated chiles, vinegar, garlic and Barbacoa rub in a food processor. Process to a smooth paste. Rub marinade on tenderloin so it is completely covered. Cover with plastic wrap and let marinate for 2 hours.
Set up grill and preheat to high.
When grill is ready, brush grates with oil and place tenderloin on grill. Cook until nicely browned, 2-3 minutes per side.
Serve with corn tortillas and pico de gallo.