Fiery Pork Loin

• 4 lbs boneless pork loin roast
• Marinade
• 4 chipotle chiles in adobo (canned)
• 1 tablespoon adobo sauce, from canned chilis
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 2 tablespoons dried onion flakes
• 1/2 cup diced tomato, canned (or 1 fresh, diced)
• 2 garlic cloves, peeled
• 1 teaspoon orange peel, grated
• 1/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 2 tablespoons white vinegar
• 1 teaspoon dried oregano
• 1 teaspoon salt

1. Place all marinade ingredients in a blender and blend until smooth.
2. If pork loin needs to be tied, do so now.
3. Place pork in a large zipper-type plastic bag. Pour marinade over roast and seal bag. Turn it several times to get meat covered.
4. Refrigerate for at least 4 hours, turning occasionally.
5. Prepare grill or indoor rotisserie.
6. Remove roast from marinade (reserve marinade) and put on spit.
7. Cook roast 1-1 1/2 hours, or until internal temperature reaches 150u0b0F Baste occasionally with marinade.
8. Let roast rest 10 minutes before carving.
9. Put reserved marinade in small saucepan and heat to boiling. Serve with sliced meat.

pork loin roast, marinade, chiles, adobo sauce, ground cumin, ground black pepper, onion flakes, tomato, garlic, orange peel, orange juice, lime juice, white vinegar, oregano, salt

Taken from www.food.com/recipe/fiery-pork-loin-211426 (may not work)