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Description
Chef Cindy Pawlcyn of Cindy's Backstreet Kitchen and the author of Mustards Grill Napa Valley Cookbook creates an inspired grilled roast. The roasted red pepper vinaigrette gives color as well as flavor and texture to this Latin roast. Serve with Roasted Potatoes with Bacon and Goat Cheese along with Broccoli and Olive Salad with Lemon-Dill Vinaigrette.
IngredientsUS|METRIC
US|METRIC
- 2 1/2 pounds boneless pork loin roast
- 1 1/2 tablespoons paprika
- 1 1/2 tablespoons chipotle chile (dried, crushed)
- 1/2 cup sweet sherry (cream sherry OR other oloroso sherry)
- 1/4 cup olive oil
- 3 cloves garlic (crushed)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground)
- 14 ounces roasted 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 black pepper (freshly ground)
- 1/4 cup parsley (minced)
Directions
- 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, 40-60 minutes (20 minutes per pound) until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest 10 minutes before slicing to serve.
- 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.
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