Grilled Chimichurri Pork Roast

A savory Argentine marinade filled with antioxidant-rich cloves of sweet garlic, chopped fresh parsley, and a touch of crushed red pepper is easy to prepare the day before, and it makes this no-fuss grilling recipe a real conversation starter.

Serve it with grill-roasted seasonal vegetables and freshly squeezed lemonade.

Grilled Chimichurri Pork Roast

(Makes 12 servings)

Ingredients

• 3-pound boneless pork roast
• 1 cup parsley , coarsely chopped
• ¼ cup onion, chopped
• 6 cloves garlic, coarsely chopped
• ¼ cup lemon juice
• ¼ cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon red pepper, crushed
• 1 teaspoon salt
• ½ teaspoon black pepper
• Lemon slices, for garnish
• Lime slices, for garnish

Directions

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 garnish, 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. Close grill cover and cook about 1 hour (20 minutes per pound), until internal temperature on a thermometer reads 145°F. Remove roast from heat; let rest about 10 minutes before slicing. Garnish with lemon and lime slices.