This Greek-inspired pork roast is the star
of a Mediterranean feast your guests will enjoy. Serve with rice
pilaf, grilled pita bread and a green salad laced with crumbled
feta cheese and black olives. Purchased baklava and strong coffee
make a perfect dessert.
Garlic and
Cumin Grilled Pork Loin Roast
- 1 boneless pork loin roast,
2 to 3 pounds
1/4 cup olive oil
2 tablespoons ground cumin
8 garlic cloves, crushed
2 tablespoons lemon juice
4 tablespoons chopped cilantro
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
- Place olive oil, cumin,
garlic, lime juice, cilantro, pepper and salt in bowl of food
processor; process to a smooth paste (or place in blender and
blend well).
- Place pork in shallow
pan; rub with paste, cover and refrigerate 2 to 4 hours.
- Prepare medium-hot banked
fire in covered grill.
- Grill pork over indirect
heat, away from fire, for about an hour, until internal temperature
measured with a meat thermometer reads 150 to 155 degrees F.
- Remove roast from grill,
let rest 10 minutes before slicing to serve.
Serves 4 to 6.
Wine suggestion: Try a
medium-bodied red wine like a Sangiovese, Merlot or Shiraz; if
you prefer a white wine try a chilled Sauvignon Blanc.
Nutrition Facts
Calories 330 calories
Protein 38 grams
Fat 18 grams
Sodium 150 milligrams
Cholesterol 110 milligrams
Saturated Fat 5 grams
Carbohydrates 1 grams
Recipe provided courtesy
of Pork: The Other White Meat.
