Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/5452/
Grilled Pork Loin With Southwestern Pesto
Yield: 6 servings
Ingredients
| Pork Loin: | |||
| 1/2 | teaspoon | lime peel, finely shredded | |
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| 1/4 | cup | lime juice | |
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| 1 | tablespoon | cooking oil | |
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| 1 | teaspoon | garlic, minced | |
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| 1 | tablespoon | fresh cilantro, snipped | |
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| 1 | teaspoon | coarsely ground black pepper | |
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| 1/4 | teaspoon | salt | |
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| 2 | lbs. | boneless top loin pork roast | |
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| Pesto Sauce: | |||
| 4 | ounces | fresh Parmesan cheese, room temperature, cut into pieces | |
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| 2 | cloves | garlic, peeled | |
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| 1 | jalapeno pepper, cut into quarters | ||
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| 2 | cans | (4 oz. each) green chili peppers, drained and diced | |
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| 3/4 | cup | slivered almonds | |
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| 1/4 | cup | lightly packed parsley sprigs | |
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| 1/4 | cup | lightly packed cilantro leaves | |
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| 2 | tablespoons | olive oil | |
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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.
Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/5452/
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