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1
cup loosely-packed fresh Italian (flat-leaf) parsley leaves
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1
cup loosely-packed fresh cilantro leaves
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1
tablespoon finely shredded lime peel
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3
tablespoons olive oil
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3
large cloves garlic, minced
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1
2 1/2 - 3 pound boneless pork loin roast
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1
Grilled Sweet Corn (recipe below)
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1
Grilled Pineapple (recipe below)
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
- Tip 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.
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4
- 6
slices pineapple
Grill pineapple directly over coals, turning occasionally, during the last 5 to 10 minutes of grilling time.
- Servings Per Recipe 4,
- Calories 385,
- Protein (gm) 35,
- Carbohydrate (gm) 30,
- Fat, total (gm) 15,
- Cholesterol (mg) 113,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 11,
- Vitamin A (IU) 1652,
- Vitamin C (mg) 67,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 283,
- Potassium (mg) 864,
- Calcium (DV %) 61,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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4
- 6
husked ears of corn
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2
tablespoons melted butter
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salt and pepper
Brush ears of corn with melted butter. Sprinkle salt and pepper. Grill, turning occasionally, directly over coals, during last 20 minutes of grilling time.
- Servings Per Recipe 4,
- Calories 385,
- Protein (gm) 35,
- Carbohydrate (gm) 30,
- Fat, total (gm) 15,
- Cholesterol (mg) 113,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 11,
- Vitamin A (IU) 1652,
- Vitamin C (mg) 67,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 283,
- Potassium (mg) 864,
- Calcium (DV %) 61,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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