Grilled Pork Loin With Southwestern Pesto Sauce

posted for ZWT 2009

• Ready In: 1 hr 20 mins
• Serves: 4
• Yields: 4

Ingredients

• Roast

• 1⁄2 teaspoon  finely-shredded lime peel
• 1⁄4 cup lime juice
• 1  tablespoon  cooking oil
• 2  garlic cloves, minced
• 3  tablespoons  snipped fresh cilantro
• 1  teaspoon  coarsely-ground black pepper
• 1⁄4 teaspoon salt
• 2  lbs  boneless pork top loin  roast

• Southwestern Pesto Sauce

• 4  ounces  grated parmesan cheese
• 2  garlic cloves, peeled
• 1  jalapeno pepper, seeded cut into quarters
• 2 (4 ounce) cans diced green chilies, drained
• 3⁄4 cup pine nuts
• 1⁄4 cup fresh parsley sprig, lightly-packed
• 1⁄4 cup fresh cilantro leaves, lightly-packed
• 2  tablespoons olive oil

Directions

1. 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.
2. Remove meat from bag, reserve marinade.
3. 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.
4. Southwestern Pesto Sauce: Place garlic, and jalepeno 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 inches Set aside 1 cup for pork roast. Freeze remaining pesto for up to 1 month. Yields 4 servings;.