Photo of Grilled Rosemary-Garlic Pork Loin with Arugula by WW

Grilled Rosemary-Garlic Pork Loin with Arugula

Points® value
Total Time
30 min
10 min
20 min
The intense flavours of garlic and rosemary complement tender pork loin in this recipe. In under 40 minutes this brightly flavoured pork can satisfy a rushed weeknight dinner or an upscale special occasion. Get the pork marinating during a work day or busy weekend day for an easy and deeply flavoured main dish. Pair with a simple salad of peppery arugula, halved grape tomatoes, and sliced cucumbers dressed with a light red wine vinaigrette.


Cooking spray

4 spray(s)

Uncooked lean pork tenderloin

1 pound(s), use one whole loin


3 clove(s), large, finely chopped


2 tbsp(s), fresh, chopped

Olive oil

1 tbsp(s)

Table salt

½ tsp(s)

Black pepper

1 tsp(s)


4 cup(s)

Fat free red wine vinaigrette

½ cup(s)


  1. Arrange pork on large sheet of plastic wrap. In small bowl, mix garlic, rosemary, oil, salt, and black pepper, crushing rosemary slightly with spoon, and spread over pork to cover. Wrap pork tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight.
  2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  3. Remove pork from plastic wrap and transfer to grill. Grill pork, turning occasionally, until instant-read thermometer registers 145°F when inserted into center, about 25 minutes. (The pork can be pink and juicy inside yet fully cooked; make sure the internal temperature is at least 145°F.) Transfer pork to cutting board. Let rest for 10 minutes before slicing. Toss arugula with vinaigrette. Serve with sliced pork.
  4. Serving size: 3 oz pork and 1 cup arugula