Grilled Pork Loin With Southwestern Pesto

Yield:
6 servings

Ingredients:

  1. Pork Loin:
  2. 1/2 teaspoon lime peel, finely shredded
  3. 1/4 cup lime juice
  4. 1 tablespoon cooking oil
  5. 1 teaspoon garlic, minced
  6. 1 tablespoon fresh cilantro, snipped
  7. 1 teaspoon coarsely ground black pepper
  8. 1/4 teaspoon salt
  9. 2 lbs. boneless top loin pork roast
  11. Pesto Sauce:
  12. 4 ounces fresh Parmesan cheese, room temperature, cut into pieces
  13. 2 cloves garlic, peeled
  14. 1 jalapeno pepper, cut into quarters
  15. 2 cans (4 oz. each) green chili peppers, drained and diced
  16. 3/4 cup slivered almonds
  17. 1/4 cup lightly packed parsley sprigs
  18. 1/4 cup lightly packed cilantro leaves
  19. 2 tablespoons olive oil
Directions:

Pork Loin:
Combine lime peel, lime juice, oil, garlic, cilantro, pepper and salt. Place marinade in plastic bag; add pork, seal well, and turn to coat. Place pork and marinade in refrigerator at least 4 hours, turning occasionally. Remove meat from bag; reserve marinade.

In a covered grill, place roast over a drip pan. Cover and grill for 1- 1/2 hours, brushing with marinade often, until meat reaches a temperature of 155 degrees.

Remove from grill; cover loosely with foil, and allow to stand for 15 minutes. Slice and serve with Southwestern Pesto Sauce

Pesto Sauce:
Place cheese, garlic, and jalapeno pepper in blender and process until finely grated. Add chili peppers, nuts, parsley and cilantro. With machine running, gradually add oil. Blend until nearly smooth. Serve with pork.

Pesto sauce makes 2 cups.


TDS 3