This grill recipe is great. Prepare the
day before and simply close the cover and let the grill do all
the work with no fussing, leaving you time to spend with family
and friends. Serve with grill-roasted corn on the cob and freshly
made lemonade.
Grilled Chimichurri
Pork Roast
- 3-pound boneless pork
roast
1 cup coarsely chopped parsley
1/4 cup chopped onion
6 garlic cloves, coarsely chopped
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon dried oregano
1 teaspoon crushed red pepper
1 teaspoon salt
1/2 teaspoon black pepper
Lemon slices, for garnish
Lime slices, for garnish
- Place pork roast in self-sealing
plastic bag.
- In food processor, place
parsley, onion and garlic and pulse until minced. Add remaining
ingredients, except garnish, and process to blend. Coat pork
in plastic bag with this mixture. Seal bag and refrigerate overnight.
- Prepare medium-hot fire
in grill.
- Remove prok from marinade
(discard marinade) and place pork roast over drip pan on grill
over indirect heat. Close grill cover and cook until internal
temperature (measured with a meat thermometer) reads 155 degrees
F., about 45 minutes to an hour.
- Let stand 10 minutes before
slicing. Garnish with lemon and lime slices.
Serves 12.
Nutrition Facts
Calories 170 calories
Protein 25 grams
Fat 7 grams
Sodium 100 milligrams
Cholesterol 60 milligrams
Saturated Fat 2 grams
Carbohydrates 0 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
