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Pork Roast Stuffed with Chorizo Refried Beans

A Cabin Life reader recipe
Published: October 5, 2012
This recipe can be adjusted, rain or shine.  I grill it, but you can also roast it in the oven. For a smaller, leaner version, use pork tenderloin instead.
Gail T. Krause
Milwaukee, Wis.

1 large pork loin roast (trimmed of most outside fat, butterflied and laid out flat)
1 can refried beans containing chorizo sausage (or add your own cooked
    chorizo to regular refried beans)
¼–⅓ cup olive oil
1 teaspoon smoked paprika (hot or sweet – I use hot)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce

1. Place the flat roast onto a very large piece of heavy duty aluminum foil. Spread refried beans on butterflied roast.

2. In a small bowl, combine oil and spices. Drizzle about a tablespoon of the spiced oil onto the refried bean layer. Roll up the roast jelly-roll style and tie it with twine. Rub outside of roast with remaining oil and completely wrap the roast in foil.

3. Bake either in oven (on a pan) or on the upper rack of a grill for approximately 35 minutes per pound or until internal temperature reaches 170°F. If grilling, you may want to rotate the roast, being careful not to let the juices or beans run out of the foil. If using a one-rack charcoal grill, use indirect method.   Remove foil and carefully slice. I serve this with grilled bell peppers.

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