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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

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Nutrition Facts

Yield: 12 servings

Approximate Nutrient Content per serving:

Calories: 145

Calories From Fat: 54

Total Fat: 6g

Cholesterol: 60mg

Sodium: 100mg

Total Carbohydrates: 0g

Protein: 25g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

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