BBQ Pork


  • 4 tablespoons tequila
  • 4 tablespoons olive oil
  • 6 cloves garlic, chopped
  • 2 jalapeños, chopped
  • 3 tablespoons lime juice (the juice of about 2 limes)
  • 1 teaspoon coriander seeds, crushed
  • 1 can chopped tomatoes
  • 3 pound pork loin, bone removed
  • 1/2 tablespoon salt
  • 1 teaspoon pepper
  • 2 tablespoons molasses
  • 3 tablespoons brown sugar


  1. Preheat oven to 400º F.
  2. Make marinade by combining the tequila, 2 tablespoons of olive oil, garlic, jalapeños, lime juice, coriander seeds, and tomatoes. Pour marinade into a shallow baking dish.
  3. Add pork to the marinade and let it marinate for at least 2 hours (or up to 12 hours). Turn the pork occasionally to ensure all sides are marinated.
  4. Remove the pork from the baking dish, reserving the marinade, and pat the loin dry. Heat remaining 2 tablespoons of olive oil in pan just until smoking.
  5. Salt and pepper the pork and place in the hot pan, fat side down first.
  6. Sear the loin for about 3 minutes per side, until a nice crust forms.
  7. Place the pork in a Pyrex dish and place in the oven.
  8. In the pan used for the searing, add the reserved marinade and turn the heat to high. Bring the marinade to a boil and add the molasses and brown sugar. Cook for 2 minutes, then remove from heat.
  9. Place the glaze into a large bowl and, using a brush, baste the pork loin.
  10. Continue to baste every 15 minutes until the pork is done.
  11. When the internal temperature of the pork reaches 145º F on a meat thermometer, remove the pork from the oven and allow to stand 5 minutes before serving.
  12. Remove the strings (if any) and slice into ¼-inch slices.
  13. Garnish with chopped tomatoes.