Recipe Spanish-Inspired Grilled Pork Roast (Pork)

Required 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

Preparing/Cooking:

• 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.

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