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Grilled Chimichurri Pork Roast
Source: National Pork Board

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

Prep Time: 24 hours
Cook Time: 45 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 Vegetables , 3 1/2 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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3 lb  top loin pork roast
1 cup  chopped parsley
0 1/4 cup  fresh chopped onion
6 each  medium garlic cloves
0 1/4 cup  fresh lemon juice
0 1/4 cup  olive oil
1 tsp  ground oregano
1 tsp  salt
0 1/2 tsp  black pepper
1 each  medium lemons
1 each  medium limes
  1. 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.
  2. Prepare medium-hot fire in grill. Remove pork from marinade (discard marinade) and place pork roast over drip pan on grill over indirect heat.
  3. 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.

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