Jalapeño Grilled Pork

• 5 to 6 jalapeno peppers, divided
• 2 garlic cloves, minced
• 1 plum tomato, peeled, seeded, and diced
• 1/4 cup lime juice
• 2 tablespoons chopped fresh cilantro
• 1 1/4 teaspoons salt, divided
• 1 (3-pound) boneless pork loin roast
• 1/4 cup butter or margarine

1. Seed and chop 3 peppers. Stir together chopped pepper, next 4 ingredients, and 1/4 teaspoon salt.
2. Butterfly roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of bottom. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure to right side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Spread pepper mixture over roast. Roll up, and tie at 1-inch intervals with string. Place, seam side down, in a lightly greased 11- x 7-inch baking dish; cover and chill 8 hours.
3. Seed and chop remaining 2 to 3 jalapeno peppers. Stir together peppers, butter, and remaining 1 teaspoon salt.
4. Grill pork, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 40 minutes or until a meat thermometer inserted into thickest portion registers 160u0b0, turning and basting often with butter mixture. Slice and serve with gourmet greens.

peppers, garlic, tomato, lime juice, fresh cilantro, salt, pork loin roast, butter

Taken from www.myrecipes.com/recipe/jalapeo-grilled-pork (may not work)