Spicy Chorizo-Crusted Pork Loin

Ingredients

• 2 lb boneless pork loin roast
• 4 oz fresh Spanish chorizo, casing removed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 2 sprigs fresh rosemary, chopped

Instructions

1. 1

   Pat the pork loin dry with paper towels. Score the fat cap lightly in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   In a small bowl, combine olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper to create a paste.

3. 3

   Spread the paste evenly over all sides of the pork loin. Press the chorizo onto the fat cap of the pork loin, ensuring an even layer.

4. 4

   Preheat your grill to medium-high heat (about 400°F) for direct searing, then reduce one side to medium-low for indirect cooking.

5. 5

   Sear the chorizo-crusted side of the pork loin over direct heat for 3-4 minutes until nicely browned and slightly crispy. Flip and sear other sides briefly.

6. 6

   Move the pork loin to the indirect heat side of the grill. Close the lid and grill for 40-50 minutes, or until the internal temperature reaches 140°F.

7. 7

   Remove the pork from the grill, tent with foil, and let rest for 10-15 minutes. The internal temperature will rise to 145°F during resting.

8. 8

   Slice into thick medallions, sprinkle with fresh chopped rosemary, and serve immediately.