Grilled Marinated Pork Loin
Published May 14, 1988
- Total Time
- 45 minutes, plus 12 hours' refrigeration
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Ingredients
1 ½ pounds boneless rolled pork loin roast, tied
6 fresh green chili peppers, seeded and finely chopped
9 tablespoons peanut oil
6 tablespoons lime juice
3 tablespoons finely minced fresh coriander
1 tablespoon finely minced garlic
1 tablespoon sugar
Nutritional analysis per serving (4 servings)
6 grams carbs; 107 milligrams cholesterol; 629 calories; 24 grams monosaturated fat; 12 grams polyunsaturated fat; 13 grams saturated fat; 52 grams fat; 87 milligrams sodium; 34 grams protein; 4 grams sugar
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???