San Clemente Pork Boat
Smoked Pork Loin Chile Relleno Style

Use 3-3.5 lb. Boneless pork loin roast
Cut a deep pocket into the roast by slicing vertically...but not completely through the meat.

Season all sides in this order
1. The Dana Point Trinity© ..liberally
Two Guys Grilling© Mediterranean Sea Salt
Two Guys Grilling© Fine Ground White Pepper
Two Guys Grilling© Granulated Onion

Apply in the order above: broadcasting the salt, then sparingly dust with white pepper, and finally- broadcasting very generously with
the granulated onion.

San Clemente Boat Stuffing
1 cup crushed croutons (Mrs. Cubisson's Caesar Salad Croutons are good)
½ Cup Cojita (Mexican Cottage Cheese)
Blend together in a plastic bag- set aside

Assembling
Layer onion around inside of "boat" pocket
Place garlic slices in the bottom of the boat pocket
Fill pocket with San Clemente Boat Stuffing
Layer Roasted Chiles on top

Grilling
On a Hot Grill place roast open pocket up and sear for three minutes
Turn 90° and sear another three minutes (this delivers hatched grill marks)
Reduce Grill Heat to medium
Move Roast to Top Shelf and cook for about 40 minutes until probe thermometer reads 145°

Remove to platter and allow to rest for 10 minutes before slicing across the pocket