Place pork roast in self-sealing plastic bag. In food processor, place parsley, onion and garlic and pulse until minced. Add remaining ingredients, except garnish, and process to blend. Coat pork in plastic bag with this mixture. Seal bag and refrigerate overnight.
Prepare medium-hot fire in grill. Remove prok from marinade (discard marinade) and place pork roast over drip pan on grill over indirect heat. Close grill cover and cook until internal temperature (measured with a meat thermometer) reads 155 degrees F., about 45 minutes to an hour. Let stand 10 minutes before slicing. Garnish with lemon and lime slices.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 12|
|Calories from Fat: 53 (34%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 53.8mg||17 %|
|Sodium 256.7mg||9 %|
|Potassium 599.5mg||16 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2g|
|Protein 24.3g||35 %|
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Calories per serving: 158
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