Ingredients

• 1  cup loosely-packed fresh Italian (flat-leaf) parsley leaves
• 1  cup loosely-packed fresh cilantro leaves
• 1  Tbsp. finely shredded lime peel
• 3  Tbsp. olive oil
• 3  large cloves garlic, minced
• 1  2-1/2- to 3-lb. boneless pork loin roast
• 1  recipe Grilled Sweet Corn (recipe below)
• 1  recipe Grilled Pineapple (recipe below)

Directions

1. Snip 2 tablespoons each of the parsley and cilantro. In small bowl combine snipped herbs with 1/2 teaspoon of the lime peel, 1 tablespoon of the oil and 1 clove of the garlic; set aside.

2. Trim fat from meat. Butterfly pork loin, see below. Brush with 2 tablespoons olive oil. Spread remaining minced garlic on surface. Sprinkle with 1/4 teaspoon black pepper and remaining parsley, cilantro, and lime peel. Roll roast to original shape. Tie at 2-inch intervals with 100 percent cotton kitchen string. Spread snipped herb mixture over outside of roast. Sprinkle with black pepper.

3. For charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place roast on grill rack over pan. Cover and grill 1 to 1-1/2 hours or until an instant-read thermometer inserted in the center of the roast registers 150 degrees F. Add more coals as needed to maintain medium heat above drip pan. For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

4. Remove roast from grill. Cover with foil; let stand 10 minutes (After standing, meat should be 160 degrees F.) Remove string. Slice and serve with Grilled Sweet Corn and Grilled Pineapple. Makes 4 to 6 servings plus leftover meat

Grilled Sweet Corn: Brush 4 to 6 husked ears of corn with 2 tablespoons melted butter. Sprinkle salt and pepper. Grill, turning occasionally, directly over coals, during last 20 minutes of grilling time.

Grilled Pineapple: Grill 4 to 6 slices pineapple directly over coals, turning occasionally, during the last 5 to 10 minutes of grilling time.

Butterfly a Pork Loin: Place loin on cutting board with one end toward you. Using a long sharp knife, make a lengthwise cut starting 1 inch in from the right side of loin, Cut down to about 1 inch from the bottom of loin. Turn the knife and cut to your left, as if forming a right angle, stopping when you get to about 1 inch from the opposite side of the loin,. Open roast nearly flat.