food Spanish-Inspired Grilled Pork Roast recipe

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Spanish-Inspired Grilled Pork Roast recipe

8 servings

Ingredients:

2 1/2 pounds boneless pork single loin roast

1 1/2 tablespoons paprika

1 1/2 tablespoons dried crushed chipotle chile

1/2 cup sweet sherry (cream sherry or other oloroso sherry)

1/4 cup olive oil

3 crushed garlic cloves

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

ROASTED PEPPER VINAIGRETTE

2 (7 ounce) jars roasted sweet red peppers, drained

3 shallots, peeled and thinly sliced

2 tablespoons sherry vinegar

2 tablespoons sweet sherry

1/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup minced parsley

Instructions:

Place roast in large self-sealing bag.

In small bowl, whisk together remaining ingredients, pour over pork.

Seal bag and toss gently.

Refrigerate 8-24 hours, turning bag occasionally.

Prepare a medium to medium-low, banked fire in covered kettle-style grill (for gas grill, heat only one side).

Remove pork from marinade, reserving marinade.

Grill pork over indirect heat, basting occasionally with reserved marinade, until internal temperature (measured with a meat thermometer) is 150-155 degrees F.

, about one hour.

Remove pork from grill (discard any remaining marinade) and let roast rest 10 minutes before slicing to serve.

Roasted Pepper Vinaigrette: Slice drained peppers 1/4-inch thick; toss with shallots in medium bowl.

In small bowl, whisk together vinegar, sherry, oil, salt and pepper; drizzle over peppers, toss, add parsley and toss gently.

Set aside.