Rosemary and Garlic Grilled Pork Loin
3 clove(s), medium, crushed
2 Tbsp, fresh
uncooked lean pork tenderloin
1 pound(s), use one whole loin
fat free red wine vinaigrette
- Prepare grill for medium-hot, indirect cooking, or preheat oven to 425ºF.
- Mix together oil, garlic, rosemary, salt and pepper, crushing rosemary slightly with a spoon as you mix. Spread mixture over pork, covering entire surface. Wrap the loin tightly in plastic wrap and refrigerate for at least one hour (up to overnight).
- Remove plastic wrap and place pork on grill. Grill outdoors over indirect heat, turning occasionally, until a meat thermometre measures an internal temperature of 155-160ºF, about 25 minutes. Or, indoors, place tenderloin in a shallow roasting pan and roast until internal temperature measured with a meat thermometre reads 155-160ºF, about 20 minutes. (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the temperature be no less than 160ºF.)
- Remove pork from grill or oven and let rest for 10 minutes before slicing. Serve with arugula tossed with vinaigrette. Yields about 3 ounces pork and 1 cup of arugula per serving.