- 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
- 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.