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Categories:Viewed: 62 - Published at: 6 years ago
Ingredients
- 1 1/2 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
Method
- 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.
- Forty-five minutes before cooking, light the charcoal fire.
- 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.
- 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.
