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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Chimichurri Pork Roast

Source: National Pork Board

Tender, marinated pork that can be made simply on the grill.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	169.7

Total Carbs	0.0 g

Dietary Fiber	0.0 g

Sugars	0.0 g

Total Fat	5.2 g

Saturated Fat	1.6 g

Unsaturated Fat	0.5 g

Potassium	541.4 mg

Protein	28.8 g

Sodium	63.0 mg

Dietary Exchanges 5.2 Fat, 0.2 Vegetables, 0.1 Fruits, 3.1 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 lb top loin pork roast 1.0
1 cup chopped parsley 0.25
0 1/4 cup fresh chopped onion 6.0
6 each medium garlic cloves 0.25
0 1/4 cup fresh lemon juice 0.25
0 1/4 cup olive oil 1.0
1 tsp ground oregano 1.0
1 tsp salt 0.5
0 1/2 tsp black pepper 1.0
1 each medium lemons 1.0
1 each medium limes

Directions

Place pork roast in self-sealing plastic bag. In food processor, place parsley, onion, and garlic and pulse until minced. Add remaining ingredients, except lemon and lime and process to blend. Coat pork in plastic bag with this mixture. Seal bag and refrigerate overnight.
Prepare medium-hot fire in grill. Remove pork from marinade (discard marinade) and place pork roast over drip pan on grill over indirect heat.
Close grill cover and cook until internal temperature (measured with a meat thermometer) reads 155 degrees F., about 45 minutes to an hour. Let stand 10 minutes before slicing. Garnish with lemon and lime slices.