Grilled Marinated Pork Loin

• 1 1/2 pounds boneless rolled pork loin roast, tied
• 6 fresh green chili peppers, seeded and finely chopped
• 9 tablespoons peanut oil
• 6 tablespoons lime juice
• 3 tablespoons finely minced fresh coriander
• 1 tablespoon finely minced garlic
• 1 tablespoon sugar

1. Place the pork roast in a glass bowl.
2. Combine the remaining ingredients and pour over the roast to coat thoroughly.
3. Refrigerate, covered, at least 12 hours.
4. Forty-five minutes before cooking, light the charcoal fire.
5. When the coals are medium-hot, remove the roast from the marinade (reserve the marinade), dry with paper towels and grill, turning frequently, for 10 minutes.
6. Cover the grill with its hood or a makeshift lid of tin foil and roast for 20 minutes, basting frequently, or until a thermometer inserted into the thickest part of the loin reads 110 degrees.
7. Remove the roast from the grill.
8. Cut into one-inch-thick slices.
9. Coat the slices with the remaining marinade.
10. Grill uncovered four to five minutes on each side, until cooked but still juicy.
11. Serve immediately.

rolled pork, green chili peppers, peanut oil, lime juice, fresh coriander, garlic, sugar

Taken from cooking.nytimes.com/recipes/11066 (may not work)