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Grilled Pork Loin with Southwestern Pesto Sauce Recipe

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This recipe for Grilled Pork Loin with Southwestern Pesto Sauce, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Uzelac
Added: Tuesday, January 9, 2007



teaspoon finely shredded lime peel
cup line juice
1 tablespoon cooking oil
2 cloves garlic, minced
1 tablespoon snipped fresh cilantro
1 teaspoon coarsely ground black pepper
teaspoon salt
1 2-pound bonelss pork top loin roast
1 cup southwestern pesto sauce


4 ounces Mexican grating cheese (room temperature)
2 cloves garlic, peeled
1 jalapeno pepper seeded and cut into quarters
2 4-oz cans diced green chili peppers, drained
cup pine nuts
cup lightly packed fresh parsley sprigs
cup lightly packed fresh cilantro leaves
2 tbls olive oil

For Marinade: combine lime peel, lime juice, oil, garlic, cilantro, pepper and salt. Place roast in a plastic bag set into a deep bowl. Pour marinade over meat in bag. Seal bag, turn to coat well. Marinate in the fridge for 4 hours or overnight, turning occasionally.

Remove meat from bag, reserve marinade

Place roast on BBQ grill until 160-170 internal temperature approx. 45-1 hour. Brush occasionally with marinade.


Place cheese, garlic and jalapeno pepper in a blender or food processor. Blend until finely grated. Add green chilis, nuts, parsley and cilantro. With machine running slowly, gradually add oil. Blend until nearly smooth. Set aside at least 1 cup for roast the remaining can be frozen for up to 1 month.

From Better Homes & Gardens Summertime Grilling, 2003

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Prep time: 10 minutes Marinating time: 4-24 hours
Personal Notes:
Personal Notes:
One of our summer favorites. Great with grilled corn on the cob.




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