Grilled Pork Loin With Southwestern Pesto

Yield: 6 servings

Ingredients

Pork Loin:

1/2 teaspoon lime peel, finely shredded

1/4 cup lime juice

1 tablespoon cooking oil

1 teaspoon garlic, minced

1 tablespoon fresh cilantro, snipped

1 teaspoon coarsely ground black pepper

1/4 teaspoon salt

2 lbs. boneless top loin pork roast

Pesto Sauce:

4 ounces fresh Parmesan cheese, room temperature, cut into pieces

2 cloves garlic, peeled

1 jalapeno pepper, cut into quarters

2 cans (4 oz. each) green chili peppers, drained and diced

3/4 cup slivered almonds

1/4 cup lightly packed parsley sprigs

1/4 cup lightly packed cilantro leaves

2 tablespoons olive oil

Directions:

Pork Loin:
Combine lime peel, lime juice, oil, garlic, cilantro, pepper and salt. Place marinade in plastic bag; add pork, seal well, and turn to coat. Place pork and marinade in refrigerator at least 4 hours, turning occasionally. Remove meat from bag; reserve marinade.

In a covered grill, place roast over a drip pan. Cover and grill for 1- 1/2 hours, brushing with marinade often, until meat reaches a temperature of 155 degrees.

Remove from grill; cover loosely with foil, and allow to stand for 15 minutes. Slice and serve with Southwestern Pesto Sauce

Pesto Sauce:
Place cheese, garlic, and jalapeno pepper in blender and process until finely grated. Add chili peppers, nuts, parsley and cilantro. With machine running, gradually add oil. Blend until nearly smooth. Serve with pork.

Pesto sauce makes 2 cups.

Please note that some ingredients and brands may not be available in every store.

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