• 3 pounds pork loin roast, boneless
  • 1/4 cup olive oil
  • 2 tablespoons ground cumin
  • 8 cloves garlic (crushed)
  • 2 tablespoons lemon juice
  • 4 tablespoons cilantro (chopped)
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt


  1. Place olive oil, cumin, garlic, lemon 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 2-4 hours.
  2. Prepare medium-hot banked fire in covered grill. Grill pork over indirect heat, away from fire, for 40-60 minutes (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes before slicing to serve.
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