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Description
Chef Cindy Pawlcyn of Cindy's Backstreet Kitchen and the author of Mustard's 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
Ingredients
US|METRIC
8 SERVINGS
- 2 1/2 lb. boneless pork loin roast
- 1 1/2 Tbsp. paprika
- 1 1/2 Tbsp. dried chipotle pepper (crushed)
- 1/2 cup sweet sherry (cream sherry, or other oloroso sherry)
- 1/4 cup olive oil
- 3 cloves garlic (crushed)
- 1/2 tsp. salt
- 1/2 tsp. black pepper (freshly ground)
- 14 oz. roasted red peppers (drained)
- 3 shallots (peeled and thinly sliced)
- 2 Tbsp. sherry vinegar
- 2 Tbsp. sweet sherry
- 1/4 cup olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper (freshly ground)
- 1/4 cup parsley (minced)
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Directions
- Place roast in large self-sealing bag. In small bowl, whisk together remaining roast ingredients (paprika, dried chipotle chile, 1/2 cup sweet sherry, 1/4 cup olive oil, garlic, 1/2 tsp salt, 1/2 tsp pepper), 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.
- Roasted Pepper Vinaigrette Slice drained roasted red peppers 1/4-inch thick; toss with shallots in medium bowl. In small bowl, whisk together 2 Tbs vinegar, 2 Tbs sherry, 1/4 cup oil, 1/4 tsp salt and 1/4 tsp pepper; drizzle over peppers, toss, add parsley and toss gently. Set aside.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium1090mg45% |
| Potassium810mg23% |
| Protein32g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber1g4% |
| Sugars<1g |
| Vitamin A35% |
| Vitamin C50% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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