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1 Boneless pork loin roast (butterfly cut)
1 pound Heart of the Desert Green Chile
Heart of the Desert
Pistachio Nutmeats
4 heads fresh garlic
1 bottle Cajun power herbs and spices garlic sauce
Cracked/ground black pepper, to taste
1 container unwaxed dental floss
Steamed rice, as required
Green vegetables, as required
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Open roast along the boned line (a boneless "pocket" of a sort).
In a diagonal pattern, arrange alternate lines of pistachios and garlic along the inside
face of the open, boned, "pocket" area (spacing is subjective, I space about
1" between rows). Close roast (lower the flap). Truss Roast together with Unwaxed Dental Floss.
Roll tied/trussed Roast in Cajun Power Sauce, then in the Black Pepper. Roast on grill for 10 minutes per side (turning every 10 minutes) until done.
Never be too proud to use a meat thermometer! A 3 to 4 pound Roast will take about
30 to 40 minutes over a hot fire. Allow Roast to rest for 10 to 15 minutes before carving.
Serve on top a bed of rice with your favorite green vegetable on the side.
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