Summer Grilling – Grilled Chamoy Pork Loin Recipe #SummerVino

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Summer's all about grilling, getting together, and creating memories under the sun. We've been looking to branch out beyond the typical carne asada, ribs, and burgers. Backyard barbecues can have more exotic, upscale recipes that are still easy to make! Apricots are in season and the carts in downtown Los Angeles are all selling mango fruit bars sprinkled with chile, reminiscent of Mexican chamoy. Why not create a chamoy inspired marinade with fresh apricots? This Chamoy Pork Loin recipe is perfect for grilling, producing flavorful meat with a little bit of sweetness and tang from the apricots and a kick of spice from dried ancho chiles. This chamoy pork dish pairs beautifully with a Sutter Home Moscato. This summer, grilling just got great!

We typically mix our dishes because of our mixed heritage, from Xaver's southern style potato salad to grilled Anaheim chiles and tortillas from my Mexican heritage. This Chamoy Pork Loin recipe blends our Mexican heritage through the chamoy marinade and sauce with pork from Xaver's southern heritage. The pork loin was my grandmother's favorite cut of meat for grilling.

The best drink to serve with mixed cuisines? Wine, because it goes well with every cuisine! We paired this dish with a Sutter Home Moscato to cut some of the heat and compliment the apricots in the marinade. Sutter Home is our go to wine for summer entertaining; it's affordable, is available in our favorite varietals, and has been produced by the family owned Sutter Home winery for over 65 years, right here in California. We know we'll get consistent flavor and quality when serving Sutter Home wines and it's a company we feel good about!

The beauty of grilling pork loin is that you can slice it and serve it over rice, roll it in a tortilla with a grilled and peeled chile, or stack it on a bun and serve with a cilantro slaw. You'll need about one pork loin for every three to five guests. We ate two pork loins between six of us… oh yes, everyone got seconds!

How to make grilled Chamoy Pork Loin:

Prepare these chamoy marinated pork loins about four hours before you plan to grill. Start by gathering the ingredients for the Apricot Chamoy Sauce.

Soak the dried ancho chiles in water until soft. Drain well and remove stems and seeds as much as possible. Chop the onion into quarters. Juice the limes. Halve the apricots and remove the pits. Place the chiles, apricots, lime juice, sugar, and onions into a food processor or blender. Blend until mostly smooth, like a smoothie drink. Pour the marinade over the meat.

Cover and refrigerate the pork loins for about three to four hours.

Place the pork loins on a medium heat grill, over indirect heat until cooked (see recipe for temperature).

Brush additional chamoy sauce onto the meat while cooking.

Halve stone fruits like peaches, nectarines, and apricots, removing the stone. Place face down on the grill, away from the uncooked pork. Remove the pork loins from the fire and allow to rest before slicing and serving. Removed the cooked fruit and slice, serving with the pork loins. Spoon chamoy sauce over the sliced pork for extra flavor.

Print the recipes below to make this meal tonight!

Apricot Chamoy Sauce Recipe

Apricot Chamoy Sauce

Print Recipe

A delicious chamoy inspired marinade for vegetables and meat.

• Author: Jennifer Priest
• Prep Time: 45 min
• Cook Time: 5 min
• Total Time: 50 minutes
• Yield: 3 cups 1x
• Category: Sauce
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 3 dried ancho chiles
• 2 cups Apricots (pitted) frozen or fresh
• ¾ cup lime juice
• 1 medium onion diced
• ½ cup sugar
• 1 TBSP salt

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Instructions

1. Rehydrate chiles in a bowl of water for 30 mins, remove stem and seeds.
2. Place all ingredients in a food processor or blender.
3. Process until smooth.

Nutrition

• Serving Size: 1/4 cup
• Calories: 139
• Sugar: 13.7
• Sodium: 878.6
• Fat: .6
• Carbohydrates: 34.7
• Protein: 1.5

Keywords: chamoy, apricots, sauce,

Grilled Chamoy Pork Loin Recipe

Print Recipe

★★★★★

5 from 2 reviews

A delicious way to cook and marinate a pork loin for a juicy meal.

• Author: Xaver Priest
• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Grilled
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 2 medium pork loins
• 3 dried ancho chiles
• 2 cups Apricots (pitted) frozen or fresh
• ¾ cup lime juice
• 1 medium onion diced
• ½ cup sugar
• 1 TBSP salt

Cook Mode Prevent your screen from going dark

Instructions

1. Make one batch of Apricot Chamoy Sauce (recipe below).
2. Place the pork loin in a shallow baking dish.
3. Reserve 1 cup of chamoy sauce. Pour the remaining chamoy sauce over the meat.
4. Cover the meat and refrigerate for 1-3 hours.
5. Grill the meat over indirect heat until the internal temperature of the pork loin is 145°F
6. Remove the meat from the grill and allow to rest for 10 minutes. Slice and serve.
7. Apricot Chamoy Sauce:
8. Rehydrate chiles in a bowl of water for 30 mins, remove stem and seeds
9. Place all ingredients in a food processor or blender
10. Process until smooth

Nutrition

• Serving Size: 2 - 1/4 inch slices
• Calories: 177
• Sugar: 19.4 g
• Sodium: 893.9 mg
• Fat: 1.2 g
• Carbohydrates: 41.2g

Keywords: Mexican Food, Pork, pork loin, grilled, chamoy

We served the pork loin over Mexican rice, garnished with grilled stone fruits and sliced avocado, and paired with a glass of Sutter Home Moscato. Find out more about Sutter Home at UnCorkTheMoments.com and on social media here:

• Sutter Home on Facebook
• Sutter Home on Twitter
• Sutter Home on Youtube
• Sutter Home on Pinterest
• Sutter Home on Instagram

What is your favorite food to grill in the summer?

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