Seed and chop 3 peppers. Stir together chopped pepper, next 4 ingredients, and 1/4 teaspoon salt.
Butterfly roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of bottom. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure to right side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Spread pepper mixture over roast. Roll up, and tie at 1-inch intervals with string. Place, seam side down, in a lightly greased 11- x 7-inch baking dish; cover and chill 8 hours.
Seed and chop remaining 2 to 3 jalapeño peppers. Stir together peppers, butter, and remaining 1 teaspoon salt.
Grill pork, covered with grill lid, over medium-high heat (350° to 400°) 40 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning and basting often with butter mixture. Slice and serve with gourmet greens.
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Wow, this is fantastic! I was skeptical that this could be 'fantastic', but I thought 'why not'. I'm so glad -- the flavor is wonderful and it's not spicy hot, which was my fear -- that with that many jalapeno peppers it would be too hot, but surprisingly it's not 'hot' but has such a wonderful flavor. The only change I made was to add about TBS lime juice to the basting butter & peppers. I served this with CL Creamy Parmensan Orzo and CL Steamed Ginger-Lime Carrots; both terrific recipes. The Jalapeno Grilled Pork is definitely a keeper -- good for family meals and definitely impressive for guests.
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