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Grilled Pork Loin with Southwestern Pesto sauce

Submitted by: Mary on 06/21/2003
2300 views
2.83 avg rating
184 votes
 
 
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Ingredients

ROAST:

1/2 t Finely shredded lime peel

1/4 C Lime juice

1 T Cooking oil

2 Clove garlic, minced

3 T Snipped fresh cilantro

1 t Coarsely fresh ground black pepper

1/4 t Salt

2 lbs Boneless pork top loin roast

SOUTHWESTERN PESTO SAUCE:

4 ozs Grated parmesean cheese

2 Cloves garlic, peeled

1 Jalapeno pepper, seeded, and cut into quarters

2 4 oz cans diced green chiles, drained

3/4 C Pine nuts

1/4 C Lightly packed fresh parsley sprigs

1/4 C Lightly packed fresh cilantro leaves

2 T Olive oil


Directions

Roast:



For marinade:



Combine lime peel, lime juice, oil, garlic, cilantro, pepper and salt. Place pork roast in a plastic bag set into a deep bowl. Pour marinade over meat in the bag. Seal bag, turn to coat well. marinate in the refrigerator overnight, turning occasionally.



Remove meat from bag, reserve marinade.



Grill over medium heat on roast rack over drip pan approximately 1 to 1 1/2 hours or until meat thermometer registers 160 to 170 F degrees, brushing occasionally with the reserved marinade. Serve with the southwestern pesto sauce.



SOUTHWESTERN PESTO SAUCE:



Place garlic, and jalepeno in a blender container or food processor bowl. Cover and blend or process until finely grated. Add chile peppers, nuts, parsley, cilantro. With machine running slowly, gradually add oil. Blend until nearly smooth. Add cheese and blend until just blended in. Set aside 1 cup for pork roast. Freeze remaining pesto for up to 1 month. Makes 2 cups

Servings

4

Calories

6

Time to prepare

10 minutes

Difficulty

Easy
 

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