Grilled pork slices, corn and slices tomatoes on a light blue plate, sitting on wood table.

Grilled Chimichurri Pork Roast

Name: Grilled Chimichurri Pork Roast
Prep time: 10 h
Cook time: 1 h 30 min
Yield: 6 Servings
Cuisine: Pork
Ingredients: 3-lb boneless pork roast; 1 c coarsely chopped parsley; 1/4 c chopped onion; 6 garlic cloves, coarsely chopped; 1/4 c lemon juice; 1/3 c olive oil; 1 t dried oregano; 1 t crushed red pepper; 1 t salt; 1/2 t black pepper; Lemon slices, for garnish; Lime slices, for garnish

Recipe courtesy of The National Pork Board

Makes: 4 servings
Prep Time: Overnight
Cook Time: 1 - 1-1/2 hours

Ingredients:

3-lb boneless pork roast
1 cup coarsely chopped parsley
1/4 cup chopped onion
6 garlic cloves, coarsely chopped
1/4 cup lemon juice
1/3 cup olive oil
1 tsp dried oregano
1 tsp crushed red pepper
1 tsp salt
1/2 tsp black pepper
Lemon slices, for garnish
Lime slices, for garnish

Directions:

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.
Preheat grill to medium-high.
Remove pork 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 155ºF, about 45 minutes to an hour.
Let stand 10 minutes before slicing.
Garnish with lemon and lime slices.

Grilled Chimichurri Pork Roast

Ingredients:

Directions:

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