Ingredients

  • 1 cup flat-leaf parsley, loosely packed
  • 1 cup fresh cilanatro, loosely packed
  • 3 tablespoons olive oil
  • 1 tablespoon lime peel, finely shredded
  • 3 large garlic cloves, minced
  • 3 pounds boneless pork top loin roast
  • ½ teaspoon ground black pepper

Directions

In a small bowl, snip 2 T parsley and 2 T cilantro. Mix with 1 T oil, 1/2 t lime peel, and one clove of garlic, set aside.
Trim fat from meat. Butterfly meat, cut down center of meat, cutting within 1/2 inch of the opposite side. Spread open. Cut horizontally the 1/2 of the meat, and repeat with the other side. At this point, you should have a flat piece of meat.
Brush the meat with 2 T oil, Sprinkle with pepper, remaining herbs, lime peel and garlic. Starting from a long side, roll up into a spiral. Tie with cotton kitchen string. Spread with snipped mixture, cover and chill overnight. Bake until the center of the registers at 150°. Have the oven at 375°. Tent meat and let rest for 15 minutes.

Source

Servings/Yield