| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Grill/broil, Pork/ham-mt |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh cilantro or italian |
|
|
parsley leaves |
| 1/4 |
c |
Olive oil |
| 3 |
|
Limes, juice of or 1/3 cup |
|
|
lemon juice |
| 1 |
|
Onion, finely chopped |
| 1 |
t |
Ground cumin |
| 1 1/2 |
lb |
Boneless pork loin, trimmed |
|
|
of all fat and |
|
|
butterflied |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
Preheat the broiler or a grill. In a food processor or blender,
process the cilantro or parsley, olive oil, lime juice, onion and
cumin until smooth. With a sharp knife, make many shallow slashes
across both surfaces of the pork. Pour half the cilantro mixture over
the pork, spreading it evenly over the meat and working it into the
slashes. Flip the pork over and repeat the procedure on the other
side. If you have time, let the pork marinate to pick up flavors.
Otherwise, place it on a broiler pan and sprinkle with salt and
pepper. Broil 3 inches from the heat source for 10 minutes. Flip the
meat over and broil until cooked through, about 10 minutes more.
Remove pork from the oven and let it rest for 15 minutes. Thinly slice
the pork across the grain and serve with pan juices delicious warm or
at room temperature; great in salads too. Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by
Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY
SHOW # MF6638 Posted to MC-Recipe Digest V1 #749 by 4paws@netrax.net
(Shermeyer-Gail) on Aug 19, 1997
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