STEP 1

To prepare marinade, begin by toasting the ñoras peppers in a dry, hot sauté pan for 1-2 minutes until they begin to emit a peppery fragrance. When cool, prick a few holes in the dried peppers and soak them in a heatproof bowl with boiling water for 30-40 minutes, turning them occasionally. Remove the peppers from the water and reserve 2 tbsp of the soaking water. Coarsely cut the peppers and remove seeds. Place the ñoras in a blender with the garlic, salt, black pepper, honey with orange peel, the reserved soaking water, 1/4 cup orange juice, olive oil, dark brown sugar, chili pepper flakes and smoked paprika. Blend until the peppers are finely chopped.

STEP 2

Place pork loin in large re-sealable plastic bag. Pour in marinade, seal and press the meat around in the bag to thoroughly coat with the marinade. Place the bag in refrigerator and marinate for 6 hours or preferably overnight, turning occasionally.

STEP 3

Remove the pork loin from the marinade and set aside the bag with the remaining marinade. Bring the loin to room temperature and sprinkle evenly with sea salt. Heat the grill until very hot and you have a nice bed of coals. Grill the pork for 2-3 minutes on each side for medium-rare. (Watch out for grease fires, which are common with a cut like this.) When done to your liking, let the pork rest for 10-15 minutes before slicing. 

STEP 4

Make the sauce while the pork is resting. Pour orange juice and chicken broth into the bag with the remaining marinade. Press the bottom and sides of the bag to combine the liquid and marinade. When thoroughly combined, pour into a small saucepan and add the sherry vinegar. Bring to boil over medium-high heat; reduce heat to medium and cook until sauce has reduced by half or to your desired thickness. Remove from heat and set aside.

Slice the pork loin and top with the sauce before serving. 

Serve with a crisp green salad, smoky roasted potatoes, crusty bread and a Spanish red wine like a Rioja or Tempranillo.