GRILLED CHIMICHURRI PORK ROAST

Grilled Chimichurri Pork Roast image

Provided by Russ Myers @Beegee1947

Categories Pork

Number Of Ingredients 12

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1 - (3 lb.) boneless pork roast
1 cup(s) coarsely chopped parsley
1/4 cup(s) chopped onion
6 clove(s) garlic, coarsley chopped
1/4 cup(s) lemon juice
1/4 cup(s) olive oil
1 teaspoon(s) dried oregano
1 teaspoon(s) crushed red pepper
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper
- lemon slices, for garnish
- lime slices, for garnish

Steps:

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. Remove 1/2-3/4 C. chimichurri (the herb mixture you just made) and place in bag with pork tenderloins. You just need enough to coat them well. Be careful to not cross-contaminate since you will be serving the remaining chimichurri over the top of the finished meat. Coat pork in plastic bag with this mixture. Seal bag and refrigerate overnight. Refrigerate remaining chimichurri 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. Slice, and serve with remaining chimichurri drizzled on top. Garnish with lemon and lime slices.
TIP: 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.