Pesto:
2 cups shelled Pistachios
4 peppercorns whole
10 fresh basil leaves washed
4 fresh spinach leaves washed
Extra Virgin Olive Oil
In food processor grind up pistachios and peppercorns
Add Basil and spinach and pulse until finely ground
while processor is running drizzle in olive oil until a loose paste is formed
Add pesto to large ziptop bag and add 2 pound Pork loin roast
Let marinate for 1 hour minimum (you can marinate overnight for more intense penetration)
preheat Grill
place loin on grill for 6 minutes then flip for another 6 minutes
Move to top rack of grill and let cook for 20 minutes or until temp reaches 155 degrees
Let rest for 10 minutes
Slice thin and enjoy!!!
No comments:
Post a Comment