Robyn's Spicy Grilled Adobo Pork Loin w/ Chorizo Stuffing

By á-47

This is the one I made - delicious!!!!

Ingredients

• 6 large garlic cloves
• 3 Tbsp. olive oil, divided
• 1/2 lb. fully cooked Chorizo or Linguica, cut into large chunks
• 1/2 cup cilantro leaves
• 1/8 cup chipotle peppers in adobo sauce
• 1/3 cup dry bread crumbs
• 1 1/2 Tbsp. cumin
• 1 1/2 Tbsp. plus 1 tea. salt
• 1/2 Tbsp. plus 3/4 tea. pepper
• 1 Tbsp. paprika
• 1 Tbsp. brown sugar
• 4 lb. whole pork loin

Preparation

Step 1

Heat garlic cloves and 1 1/2 Tbsp. oil in a small skillet over medium heat. Once garlic starts to sizzle, reduce heat to low and continue to cook, turning cloves once or twice, until soft and golden, 5-7 minutes.

Meanwhile, place chorizo, cilantro, chipotles, bread crumbs and 1/2 Tbsp. cumin in a food processor; add garlic and it's oil. Process until ingredients are finely ground; set aside.

Mix remaining 1 Tbsp. cumin along with 1 Tbsp. salt, 1/2 Tbsp. pepper, paprika and brown sugar in a small bowl; set aside.

Lay pork loin on a sheet of plastic wrap, fat side down. Leaving a 1/2 inch border at each end, slit pork loin lengthwise down the center - but not all the way through - to form a long pocket. Brush cavity with 1/2 Tbsp. oil; sprinkle with remaining 1 tea. salt and 3/4 tea. pepper.

Pack cavity with sausage mixture, alternating between ends so roast is evenly stuffed. Tie crosswise with butcher's twine at 1" intervals. Brush roast with remaining 1 Tbsp. oil and sprinkler all over with spice mixture, rubbing it in with your hands.

Roast in oven (fat side up) at 350 degrees until thermometer registers 160 degrees or grill on Weber.

Build a charcoal fire on one side of the grill. Clean hot grate with a wire brush, then oil grate.

Place pork loin, fat side up, over indirect heat, maintaining heat level at 250-300 degrees, until pork registers 160 degrees (about 1 1/2 hours).

Place pork over coals, fat side down, watching for flare ups. Continue to grill pork until impressively brown, about 5 minutes.

Remove from grill and let rest 15-30 minutes. Cut into 1/2" sloces and serve.