Roast with Homemade Green Sauce
A juicy roast coated in a bright, herb-packed green sauce made from fresh cilantro, tomatoes, and garlic. Simple to prepare yet full of fresh flavor and perfect for any night of the week.
Equipment
- 1 | Blender | for the green sauce
- 1 | Baking dish | or roasting pan
- 1 | Sharp knife | for slicing
- 1 | Meat thermometer | optional but helpful
- 1 | cutting board |
Ingredients
- 3 | lb | pork or beef roast |
- 2 | cups | fresh cilantro |
- 1 | cup | fresh parsley |
- 3 | | ripe tomatoes |
- 1 | | red bell pepper |
- 4 | cloves | garlic |
- 1/2 | cup | olive oil |
- 2 | tbsp | white vinegar |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 1 | tsp | cumin |
Instructions
- Wash and roughly chop the cilantro and parsley.
- Core and chunk the tomatoes and red bell pepper; peel the garlic.
- Blend herbs, vegetables, garlic, oil, vinegar, salt, pepper, and cumin until mostly smooth.
- Pat the roast dry and coat thoroughly with two-thirds of the green sauce.
- Let the coated roast rest at room temperature for 20 minutes.
- Roast at 375°F for 50–60 minutes until desired internal temperature is reached.
- Rest the roast under foil for 10–15 minutes.
- Slice against the grain and serve with the remaining green sauce.
- Tip: Reserve extra sauce for serving so the flavors stay bright and fresh.
Notes
Store leftover sauce in a sealed jar in the fridge up to 3 days.
Reheat sliced meat gently with a splash of water to keep it moist.
Sauce can be made a day ahead for even better flavor.
Reheat sliced meat gently with a splash of water to keep it moist.
Sauce can be made a day ahead for even better flavor.