Grilled Pork Loin With Southwestern Pesto Sauce

• Roast
• 1/2 teaspoon finely-shredded lime peel
• 1/4 cup lime juice
• 1 tablespoon cooking oil
• 2 garlic cloves, minced
• 3 tablespoons snipped fresh cilantro
• 1 teaspoon coarsely-ground black pepper
• 1/4 teaspoon salt
• 2 lbs boneless pork top loin roast
• Southwestern Pesto Sauce
• 4 ounces grated parmesan cheese
• 2 garlic cloves, peeled
• 1 jalapeno pepper, seeded cut into quarters
• 2 (4 ounce) cans diced green chilies, drained
• 3/4 cup pine nuts
• 1/4 cup fresh parsley sprig, lightly-packed
• 1/4 cup fresh cilantro leaves, lightly-packed
• 2 tablespoons olive oil

1. 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.
2. Remove meat from bag, reserve marinade.
3. 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.
4. Southwestern Pesto Sauce: Place garlic, and jalepeno 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 inches Set aside 1 cup for pork roast. Freeze remaining pesto for up to 1 month. Yields 4 servings;.

lime peel, lime juice, cooking oil, garlic, fresh cilantro, black pepper, salt, pork top loin, pesto sauce, parmesan cheese, garlic, pepper, green chilies, pine nuts, parsley, cilantro, olive oil

Taken from www.food.com/recipe/grilled-pork-loin-with-southwestern-pesto-sauce-370135 (may not work)