Grilled Chimichurri Pork Roast

Bring Latin flavor to the grill with this savory Argentine sauce packed with antioxidants.

grilled pork roast and corn

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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

grilled pork roast and corn

(Makes 12 servings)

Marinating time: 12 hours
Prep time: 15 minutes
Cook time: 1 hour


  • 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


  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.

Nutrition Facts

Per serving

Calories: 145
Total fat: 6 g
Saturated fat: 0 g
Protein: 25 g
Sodium: 100 mg

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