½ teaspoon finely shredded lime peel
¼ cup line juice
1 tablespoon cooking oil
2 cloves garlic, minced
1 tablespoon snipped fresh cilantro
1 teaspoon coarsely ground black pepper
¼ teaspoon salt
1 2-pound bonelss pork top loin roast
1 cup southwestern pesto sauce
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
¾ cup pine nuts
¼ cup lightly packed fresh parsley sprigs
¼ 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