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Chili-Lime Pork Loin

To butterfly the pork loin for this recipe, cut a 1-inch-deep horizontal slice lengthwise along the roast. As you cut, pull the top layer of the loin away from the bottom. Spread the chili-lime paste over the cut surface, roll the loin up lengthwise and secure with twine.

Ingredients:

  • 4 Tbs. chili-lime rub
  • 6 Tbs. vegetable oil
  • 4 lb. boneless pork loin roast, butterflied
  • Kosher salt and freshly ground pepper, to taste
  • 4 ears of corn, husks and silks removed, corn cut into 1-inch rounds
  • 6 Anaheim chilies
  • 2 Tbs. unsalted butter, cut into 1/2-inch pieces
  • 2 tsp. fresh lime juice
  • 1 Tbs. finely chopped fresh cilantro

Directions:

Prepare a grill for indirect grilling over medium-high heat.

In a small bowl, stir together the chili-lime rub and 3 Tbs. of the oil. Spread the mixture evenly over the cut surface of the pork roast. Roll up the roast and tie at 1-inch intervals with kitchen twine. Rub the outside of the roast with 1 Tbs. of the oil and season with salt and pepper.

Place the pork on the grill over direct heat and sear until grill-marked on all sides, 7 to 8 minutes total. Transfer the roast, tied side down, to the center of a mesh roasting pan and set over indirect heat. Cover the grill and cook for 30 minutes, maintaining the internal temperature of the grill at 400° to 425°F.

Meanwhile, in a bowl, stir together the corn, chilies, the remaining 2 Tbs. oil, salt and pepper. Turn the roast over and arrange the corn along the edges of the pan. Cover the grill and cook until an instant-read thermometer inserted into the center of the pork registers 145°F, about 30 minutes more.

Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. In a large bowl, stir together the corn, butter, lime juice, cilantro, salt and pepper. Cut the pork into slices and serve with the corn. Serves 6.

Williams-Sonoma Kitchen.