Ingredients:

• 4 Boneless pork loins
• ¼ Cup fresh lime juice
• ¼ Cup Worcestershire sauce
• ½ Cup Lee’s Sweet Hot Mustard
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons water
• 1½ Teaspoons ground cumin
• ¼ Teaspoon salt
• ¼ Teaspoon black pepper

Salsa:

• 9.5 oz Hatch Chile Jalapeno Jam
• ¾ Cup diced red and green bell pepper
• ¾ Cup cucumber, seeded and chopped
• ¼ Cup sliced green onions
• 1 Tablespoon fresh lime juice
• 1 Tablespoon fresh cilantro, chopped

Preparation:

Pork Lion:

Combine all ingredients in a large zip lock baggie and add pork loins, marinate for 24 hours, turning occasionally.

Salsa:

Combine all ingredients and chill for one hour. Remove from refrigerator prior to serving. Serve at room temperature. Barbecue pork and top with Hatch Chile Jam. Serve with grilled corn-on-the-cob, grilled balsamic marinated green and yellow zucchini, roasted Yukon gold potatoes and sourdough bread.

Serves 4