Grilled Pork Loin With Southwestern Pesto Sauce

Recipe Ingredients

		Roast
1/2 teaspoon	2.5ml	Finely-shredded lime peel
1/4 cup	59ml	Lime juice
1 tablespoon	15ml	Cooking oil
2		Garlic cloves - minced
3 tablespoons	45ml	Snipped fresh cilantro
1 teaspoon	5ml	Coarsely-ground black pepper
1/4 teaspoon	1.3ml	Salt
2 lbs	908g / 32oz	Boneless pork top loin roast
		Southwestern Pesto Sauce
4 oz	113g	Grated parmesean cheese
2		Garlic cloves - peeled
1		Jalapeño pepper - seeded, and
		Cut into quarters
2		Diced green chiles - (4 oz ea) - drained
3/4 cup	177ml	Pine nuts
1/4 cup	4g / 0.1oz	Fresh parsley sprigs - (lightly-packed)
1/4 cup	4g / 0.1oz	Fresh cilantro leaves - (lightly-packed)
2 tablespoons	30ml	Olive oil

Recipe Instructions

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 hours or until 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 jalepeño 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 in. Set aside 1 cup for pork roast. Freeze remaining pesto for up to 1 month. (Makes 2 cups)

This recipe yields 4 servings; 6 carb grams per serving.

Source:
Low Carb Diet Recipes at http://www.dietlowcarb.com

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