This grilled pork recipe is perfect for those warm summer evening cookouts. We recommend serving with a side of grilled vegetables and our Spring Strawberry Salad. On the off-chance that you have any leftovers, very thin slices of this pork make an excellent sandwich filling.
Yield: 4-6 servings
- 1 (2- to 3-pound) boneless pork loin roast, butterflied
- ½ cup olive oil
- ¼ cup fresh lime juice
- ¼ cup finely chopped fresh cilantro
- 2 tbsp chopped fresh thyme
- 1 tbsp minced fresh ginger
- 1½ teaspoons grated lime zest
- ½ cup (1 stick) butter, softened
- Zest of 1 lime
- 3 tbsp finely chopped fresh cilantro
- 1 tbsp finely chopped fresh thyme
- ⅛ teaspoon white pepper
- Place butterflied pork between 2 sheets wax paper or plastic wrap and pound until even in thickness, using a meat mallet or rolling pin. Remove from wax paper or plastic wrap and place in a 9 x 13-inch baking dish. Combine olive oil, lime juice, cilantro, thyme, ginger, and lime zest in a small bowl and mix well. Pour over pork. Cover and marinate in refrigerator for 8 hours or overnight.
- Combine butter, lime zest, cilantro, thyme, and white pepper in a small bowl and mix well. Place butter mixture on waxed paper, roll into a 1-inch diameter log, and twist ends to seal. Chill for at least 2 hours.
- When ready to cook, remove pork from marinade. Pour marinade into a small pan and bring to a boil, stirring constantly. Remove from heat.
- Grill pork over medium coals (or at 350 degrees F on a gas grill) for 10 to 15 minutes per each side, or until internal temperature reaches 160 degrees. Baste pork frequently with marinade while cooking. Transfer pork to a cutting board. Let it rest, covered, for 5 minutes before slicing. Serve with cilantro-thyme butter.
Featured Ingredient: Cilantro
Cilantro plays a large part in Mexican, Caribbean, and Asian cuisines, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades. While it looks similar to flat leaf Italian parsley, you can identify the difference in the thinner leaves and their very distinct aroma. The leaves do not hold up well to heat, so add them to your hot dishes at the last moment. Interestingly, people are genetically determined to like or dislike the flavor of cilantro. If you happen to one of the fortunate people who enjoys it, try growing cilantro in your garden.