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Grilled Chimichurri Pork Roast
Courtesy of National Pork Board
Servings: 12
Prep Time: 15 Min.
Cook Time: 60 Min.
Marinate: 12 Hrs.
What you need:
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3 lb. boneless pork roast
1 c. parsley, coarsely chopped
1/4 c. onion, chopped
6 cloves garlic, coarsely chopped
1/4 c. lemon juice
1/4 c. olive oil
1 tsp. dried oregano
1 tsp. red pepper, crushed
1 tsp. salt
1/2 tsp. black pepper
lemon slices, for garnish
limes, for garnish
What to do:
1. 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.
2. 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 about 1 hr. (20 min. per pound), until internal temperature on a thermometer reads 145F. Remove roast from heat; let rest about 10 min. before slicing. Garnish with lemon and lime slices.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
Nutritional information:
Calories: 145;   Total Fat: 6g;   Saturated Fat: 0g;   Cholesterol: 60mg;   Total Carbs: 0g;   Protein: 25g;   Sodium: 100mg;  
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