Mexican Spice Alley Pork (adobo) with Sweet Potato Mash and A Rocket & Watercress Salad

The Adobo sauce is a marriage made in heaven for tenderloins of pork. This is a great bbq dish or simple to bake in the oven.

1. 1

   Combine in a medium sized saucepan the juice of the two oranges with the lime juice. Add the tomato puree, orange skin and vinegar. Add the garlic, chipotle chillies (can be found in the speciality aisle of most supermarkets), oregano, cumin, salt and pepper.
   
   Bring to the boil over a high heat and boil until reduced by half.
   
   Transfer to a blender and process to form a smooth paste. Store tightly covered and will last for up to three days in a refridgerator. This makes enough for 3lds of meat or chicken.
   
   Marinade the pork in the paste for 6 hours or overnight in the fridge.
   
   BBQ over a mdium heat for about 8 to 10 minutes on either side or bake in a pre heated oven at 180 degrees celsius for 25 to 30 minutes.
   
   Boil the sweet potatoes until soft and tender and mash. Add butter as needed to soften.
   
   Cut the cooked tenderloins into two so you have four pieces. Serve with the warm sweet potato and a rocket and watercress salad, plainly dressed with balsamic vinegar and cracked black pepper.