Servings: 8
Prep Time: 15 Min.
Cook Time: 1 Hr.

* 2 1/2 lb. boneless pork loin roast
* 1 1/2 Tbsp. paprika
* 1 1/2 Tbsp. dried chipotle chile, crushed
* 1/2 c. sweet sherry (cream sherry OR other oloroso sherry)
* 1/4 c. olive oil
* 3 cloves garlic, crushed
* 1/2 tsp. salt
* 1/2 tsp. black pepper, freshly ground

Roasted Pepper Vinaigrette:
* 2 7-oz. jars roasted red peppers, drained
* 3 shallots, peeled and thinly sliced
* 2 Tbsp. sherry vinegar
* 2 Tbsp. sweet sherry
* 1/4 c. olive oil
* 1/4 tsp. salt
* 1/4 tsp. black pepper, freshly ground
* 1/4 c. parsley, minced

1. 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.
2. 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°F. Remove roast from grill; let rest 10 minutes before slicing to serve.
3. 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 to serve over pork.

* 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.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com

Calories: 210;   Total Fat: 12g;   Saturated Fat: 2g;   Cholesterol: 63mg;   Total Carbs: 2g;   Fiber: 0g;   Protein: 22g;   Sodium: 171mg;