Recipes



Grilled Pork with Cilantro-Thyme Butter

Presented by:
Bonnie Plants
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Marinade with cilantro-thyme and cilantro-thyme butter adds loads of flavor to this grilled pork recipe.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
15 min
Recipe Ready Time
Ready In
8 hrs 35 min
Recipe Servings
Servings
4 - 6

Ingredients

GRILLED PORK

1 (2- to 3-pound) boneless pork loin roast, butterflied

1/2 cup olive oil

1/4 cup fresh lime juice

1/4 cup finely chopped fresh cilantro

2 tablespoons chopped fresh thyme

1 tablespoon minced fresh ginger

1 1/2 teaspoons grated lime zest

CILANTRO-THYME BUTTER

1/2 cup (1 stick) butter, softened

Zest of 1 lime

3 tablespoons finely chopped fresh cilantro

1 tablespoon finely chopped fresh thyme

1/8 teaspoon white pepper

Directions

Place butterflied pork between 2 sheets wax paper or plastic wrap and pound until even in thickness, using a meat mallet or rolling pin. Remove from wax paper or plastic wrap and place in a 9 x 13-inch baking dish. 

For the marinade, combine olive oil, lime juice, cilantro, thyme, ginger, and lime zest in a small bowl and mix well. Pour over pork. Cover and marinate in refrigerator for 8 hours or overnight. 

For cilantro-thyme butter, combine butter, lime zest, cilantro, thyme, and white pepper in a small bowl and mix well. Place butter mixture on waxed paper, roll into a 1-inch diameter log, and twist ends to seal. Chill for at least 2 hours. 

When ready to cook, remove pork from marinade. Pour marinade into a small pan and bring to a boil, stirring constantly. Remove from heat. 

Grill pork over medium coals (or at 350 degrees F on a gas grill) for 10 to 15 minutes per each side, or until internal temperature reaches 160 degrees. Baste pork frequently with marinade while cooking.

Transfer pork to a cutting board. Let it rest, covered, for 5 minutes before slicing.

Serve with cilantro-thyme butter. 

Recipe Info

Cilantro plays a large part in Mexican, Caribbean, and Asian cuisines. Read more about cilantro from Bonnie Plants.




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