Photo of Rosemary and Garlic Grilled Pork Loin by WW

Rosemary and Garlic Grilled Pork Loin

PersonalPoints™ per serving
Total Time
37 min
12 min
25 min
The intense flavours of garlic and rosemary complement tender pork loin in this recipe. It's easy to make last minute but elegant enough for a special occasion.


Olive oil

1 tbsp(s)

Garlic clove(s)

3 clove(s), medium, crushed


2 tbsp(s), fresh

Table salt

½ tsp(s)

Black pepper

1 pinch

Uncooked lean pork tenderloin

1 pound(s), use one whole loin


4 cup(s)

Fat free red wine vinaigrette

½ cup(s)


  1. Prepare grill for medium-hot, indirect cooking, or preheat oven to 425ºF.
  2. 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).
  3. 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.)
  4. 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.