Tuesday, May 23, 2006

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.


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