Grilled Pork Adobado with Smoky Roasted Sweet Potatoes and Guajillo Salsa

1. Prepare Marinade

In a small saucepan, heat a tablespoon of vegetable oil over medium heat and sauté four finely chopped garlic cloves for about a minute until fragrant. Whisk in 1/3 cup of ground ancho chile powder, 2 tablespoons of apple cider vinegar, 1 teaspoon of dried oregano, 1/2 teaspoon of sugar, and a pinch of salt. Allow this mixture to simmer for about ten minutes, then cool it to room temperature.

2. Marinate and Grill Pork

Brush half of the cooled marinade onto the pork loin. Place the pork on the preheated grill and sear it for 4-5 minutes on each side to achieve a well-browned exterior. Then move it to a cooler part of the grill and continue cooking for about 25-30 minutes until the pork reaches an internal temperature of 145 to 150 degrees F. Let it rest for about 10 minutes under foil on a platter before slicing.

3. Grill Sweet Potatoes

Toss the sweet potato wedges with a bit of vegetable oil and salt in a bowl, then place them on the grill. Let them cook for 20-25 minutes, turning occasionally, until they're tender and have a nice smoky char.