Spanish-Inspired Grilled Pork Roast Recipe

Name: Spanish-Inspired Grilled Pork Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds boneless pork loin roast; 1 1/2 tablespoons paprika; 1 1/2 tablespoons 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 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

Servings: persons

2 1/2 pounds boneless pork loin roast
1 1/2 tablespoons paprika
1 1/2 tablespoons 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 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

1
["Place roast in large self-sealing bag. In small bowl, whisk together remaining roast ingredients (paprika, dried chipotle chile,
2
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
3
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."]

1113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 pounds boneless pork loin roast, 1 1/2 tablespoons paprika, 1 1/2 tablespoons dried chipotle pepper crushed, 1/2 cup sweet sherry cream sherry, or other oloroso sherry, and more.

Yes, Spanish-Inspired Grilled Pork Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish-Inspired Grilled Pork Roast

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