Massingill Market Recipes
https://www.massingillmarket.com/Recipes/Detail/6015/Grilled_Chimichurri_Pork_Roast
Grilled Chimichurri Pork Roast
Serve with grill-roasted corn on the cob and fresh lemonade!
Yield: 12 servings
Ingredients
| 1 |
|
(3 lb.) boneless pork roast
|
|
|
| 1 |
cup |
coarsely chopped parsley
|
|
|
| 1/4 |
cup |
chopped onion
|
|
|
| 6 |
cloves |
garlic, coarsley chopped
|
|
|
| 1/4 |
cup |
lemon juice
|
|
|
| 1/4 |
cup |
olive oil
|
|
|
| 1 |
teaspoon |
dried oregano
|
|
|
| 1 |
teaspoon |
crushed red pepper
|
|
|
| 1 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
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.
Prepare medium-hot fire in grill. 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 155 degrees F., about 45 minutes to an hour. Let stand 10 minutes before slicing. Garnish with lemon and lime slices.
This grill recipe is great! Prepare the day before and simply close the cover and let the grill do all the work with no fussing, leaving you time to spend with family and friends. Serve with grill-roasted corn on the cob and freshly made lemonade.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com.
Please note that some ingredients and brands may not be available in every store.
Massingill Market Recipes
https://www.massingillmarket.com/Recipes/Detail/6015/Grilled_Chimichurri_Pork_Roast