Categories: Meals

Ingredients

• 1 cup loosely packed fresh Italian parsley
• 1 cup loosely packed fresh cilantro
• 1 tbsp. finely shredded lime peel
• 3 tbsp. olive oil
• 3 large garlic cloves, mined
• 2 1/2-3 lb. boneless pork loin roast
• 4-6 ears sweet corn
• 2 tbsp. butter, melted
• Salt and pepper
• 4-6 pineapple slices

Directions

1. Snip 2 tbsp. each of the parsley and cilantro. In small bowl, combine snipped herbs with 1/2 tsp of the lime peel, 1 tbsp. of the oil, and 1 garlic clove; set aside.

2. Trim fat from meat. Butterfly pork loin. Brush with remaining 2 tbsp. olive oil. Spread remaining minced garlic on surface. Sprinkle with 1/4 tsp black pepper and remaining parsley, cilantro, and lime peel. Roll roast to original shape. Tie at 2-inch intervals with 100% cotton kitchen string. Spread snipped herb mixture on roast. Sprinkle with black pepper.

3. Preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill 1- 1 1/2 hours or until pork reaches 150.

4. Meanwhile, remove husks from corn. Brush corn with butter. Sprinkle lightly with salt and pepper. Add to grill for the last 20-25 minutes of grilling, turning corn occasionally.

5. Add pineapple slices to grill, placing directly over heat, for the last 5-10 minutes of grilling time, turning occasionally.

6. Remove roast from grill. Cover with foil; let stand 10 minutes. Remove string. Slice and serve with sweet corn and grilled pineapple.

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