Grilled Pork Loin With Southwestern Pesto Sauce

Grilled Pork Loin With Southwestern Pesto Sauce
Grilled Pork Loin With Southwestern Pesto Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1/4

    cup fresh cilantro leaves - (lightly-packed)

  • 1/4

    cup fresh parsley sprigs - (lightly-packed)

  • 3/4

    cup pine nuts

  • 2

    cans diced green chiles - (4 oz ea) drained

  • 1

    jalapeño pepper seeded, and cut into quarters

  • 2

    garlic cloves peeled

  • 4

    ounces grated parmesean cheese

  • SOUTHWESTERN PESTO SAUCE:

  • 2

    pounds boneless pork top loin roast

  • 1/4

    teaspoon salt

  • 1

    teaspoon coarsely-ground black pepper

  • 3

    tablespoons snipped fresh cilantro

  • 2

    garlic cloves minced

  • 1

    tablespoon cooking oil

  • 1/4

    cup lime juice

  • 1/2

    teaspoon finely-shredded lime peel

  • ROAST:

Directions

Roast: 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 degrees, brushing occasionally with the reserved marinade. Serve with the Southwestern Pesto Sauce. Southwestern Pesto Sauce: Place garlic, and jalepeño 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) This recipe yields 4 servings; 6 carb grams per serving.

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