Pork Loin with Scallion-Cilantro Relish

Instructions

Pat the pork loin (10 lb) dry. Mix the salt (¼ cup), pepper (2 Tbsp), garlic powder (2 Tbsp), smoked paprika (2 Tbsp), and adobo (1 Tbsp).
Rub the mixture all over the pork. Place uncovered on a wire rack in the fridge for at least 4 hours or overnight.

Preheat oven to 250°F. Place pork loin on a rack set over a sheet pan or roasting pan.
Roast until the internal temperature reaches 130–135°F, about 2.5 to 3.5 hours depending on thickness.
Rest and Sear: Let the pork rest for 20–30 minutes.
Heat a large skillet or grill with olive oil (2 Tbsp) until very hot. Sear the pork on all sides until golden brown, about 1–2 minutes per side.
Internal temperature should reach 140–145°F. Rest for 10 minutes before slicing.

In a food processor or blender, pulse the garlic (1 clove), scallions (4), and cilantro (1 bunch) until roughly chopped.
Add the lime zest, lime juice, sour orange juice (¼ cup), vinegar (2 Tbsp), chili (½ tsp), and a pinch of salt ( to taste).
With the processor running, slowly stream in the olive oil (½ cup) until it becomes a loose, spoonable relish. Adjust seasoning to taste.

Slice the pork loin into ½- to ¾-inch slices and spoon the relish over the top or serve on the side. Great with roasted vegetables.