Grilled Marinated Pork Loin
- Total Time
- 45 minutes, plus 12 hours' refrigeration
- Rating
- Comments
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Ingredients
- 1½pounds boneless rolled pork loin roast, tied
- 6fresh green chili peppers, seeded and finely chopped
- 9tablespoons peanut oil
- 6tablespoons lime juice
- 3tablespoons finely minced fresh coriander
- 1tablespoon finely minced garlic
- 1tablespoon sugar
Nutritional analysis per serving (4 servings)
629 calories; 52 grams fat; 13 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 12 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 34 grams protein; 87 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the pork roast in a glass bowl. Combine the remaining ingredients and pour over the roast to coat thoroughly. Refrigerate, covered, at least 12 hours.
- Step 2
Forty-five minutes before cooking, light the charcoal fire.
- Step 3
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. 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.
- Step 4
Remove the roast from the grill. Cut into one-inch-thick slices. Coat the slices with the remaining marinade. Grill uncovered four to five minutes on each side, until cooked but still juicy. Serve immediately.
Private Notes
Comments
No salt in the marinade???