This recipe came from our friend, Michael Curl. Thanks Mike!
What You'll Need:
16 large garlic cloves ’ peeled
6 tablespoons olive oil
3/4 pound Spanish chorizo, dry ’ fully cooked, peeled, cut into large chunks
1 cup fresh cilantro leaves ’ plus 1 cup chopped
2 tablespoons chipotle chile canned in adobo ’ or more if you like heat
1/4 pound Bellavitano Espresso cheese
3/4 cup dry bread crumbs ’ plain, not flavored
3 tablespoons ground cumin ’ divided
1 1/2 tablespoons kosher salt ’ plus 2 teaspoons, divided
1 tablespoon freshly ground black pepper ’ plus 1 1/2 teaspoons, divided
2 tablespoons smoked paprika
2 tablespoons light brown sugar ’ packed
6 pounds boneless pork top loin
The Know How:
1. Heat garlic cloves and 3 tablespoons 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 to 7 minutes.
2. Meanwhile, place chorizo, 1 cup whole cilantro leaves, chipotles, bread crumbs, and 1 tablespoon cumin in a food processor bowl. Add garlic and its oil and process until ingredients are finely ground; shred cheese into mix and set aside.
3. Mix remaining 2 tablespoons cumin with 2 tablespoons salt, 1 tablespoon pepper, paprika, and brown sugar in a small bowl.
4. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Lay pork loin on a sheet of plastic wrap, fat side down. Slit pork loin lengthwise down center almost ’ but not quite ’ all the way through to form a long pocket. Brush cavity with 1 tablespoon oil and sprinkle with remaining 2 teaspoons salt and remaining 1 1/2 teaspoons pepper.
5. Line cavity with sausage mixture. Tie roast crosswise with butcher’s twine at 1 1/2-inch intervals, alternating between one end and the other so stuffing remains even.
6. Brush roast with remaining 2 tablespoons oil and sprinkle all over with cumin-paprika mixture.
7. Place roast on a wire rack set over a large heavy roasting pan and roast until a meat thermometer stuck into center registers 125 to 130 degrees, about 1 1/2 hours. Increase oven temperature to 400 degrees. Continue to roast until a meat thermometer stuck into center of pork registers 155 to 160 degrees, about 20 minutes longer. Remove rack with pork from pan and make the red eye gravy.
Autocrat Red Eye Gravy
1. Deglaze the roasting pan with one Narragansett Autocrat coffee stout.
2. Loosen stuck on bits with a wooden spoon.
3. Whisk in 4 tbs butter
Serve over grits with garlic blackpepper green beans.