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Ingredientes
- 1/2 tsp finely-shredded lime peel
- 1/4 c. lime juice
- 1 Tbsp. veg. oil
- 2 x garlic cloves chopped
- 3 Tbsp. snipped fresh cilantro
- 1 tsp coarsely-grnd black pepper
- 1/4 tsp salt
- 2 lb boneless pork top loin roast
- 4 ounce grated parmesean cheese
- 2 x garlic cloves peeled
- 1 x jalapeno pepper seeded, and cut into quarters
- 2 can diced green chiles - (4 ounce ea) liquid removed
- 3/4 c. pine nuts
- 1/4 c. fresh parsley sprigs - (lightly-packed)
- 1/4 c. fresh cilantro leaves - (lightly-packed)
- 2 Tbsp. extra virgin olive oil
Direcciones
- 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.
- Remove meat from bag, reserve marinade. Grill over medium heat on roast rack over drip pan approximately 1 to 1 1/2 hrs or possibly till meat thermometer registers 160 to 170 degrees, brushing occasionally with the reserved marinade. Serve with the Southwestern Pesto Sauce.
- Southwestern Pesto Sauce: Place garlic, and jalepeno in a blender container or possibly food processor bowl. Cover and blend or possibly process till finely grated. Add in chile peppers, nuts, parsley, cilantro. With machine running slowly, gradually add in oil. Blend till nearly smooth. Add in cheese and blend till just blended in. Set aside 1 c. for pork roast. Freeze remaining pesto for up to 1 month. (Makes 2 c.)
- This recipe yields 4 servings;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 4 servings | |
| Calories 510 | |
| Calories from Fat 275 | 54% |
| Total Fat 31.64g | 40% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.13g | |
| Cholesterol 120mg | 40% |
| Sodium 760mg | 32% |
| Potassium 1039mg | 30% |
| Total Carbs 11.19g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.15g | 1% |
| Protein 46.68g | 75% |
