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    Grilled Chimichurri Pork Roast

    Source of Recipe


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    List of Ingredients

    3-pound boneless pork roast 1 cup coarsely chopped parsley
    1/4 cup chopped onion 6 garlic cloves, coarsely 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


    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 prok 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.
    Serves 12.




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