For the glaze:
2 ounces favorite oil
1 large onion, chopped
4 cloves garlic, chopped
1 chipotle pepper, chopped (usually find dried in produce section or canned
in Mexican section, med. hot)
1 arbol chili, stem removed (usually find dried in produce section)
1 tablespoon cracked black pepper
2 tablespoon Worcestershire sauce
2 cups orange juice
2 cups Gluten-free Casein-free barbecue sauce
6 dashes Tabasco style hot sauce
2 lemons juiced
Kosher salt to taste
For the pork loin:
3 pounds pork loin
4 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper
Preheat oven to 350 degrees.
For the glaze: In a small saucepot add canola oil and sauté onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chills start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
For the pork loin: On a large sheet pan rub the pork loin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.