Photo of Rosemary and Garlic Grilled Pork Loin by WW

Rosemary and Garlic Grilled Pork Loin

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


Olive oil

1 Tbsp

Garlic clove(s)

3 medium clove(s), crushed


2 Tbsp, fresh

Table salt

½ tsp

Black pepper

1 tsp

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 425°F.
  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 loin tightly in plastic wrap and refrigerate for at least one hour (and up to overnight).
  3. Remove plastic wrap and place pork on grill. Grill outdoors over indirect heat, turning occasionally, until a meat thermometer measures an internal temperature of 155 to 160°F, about 25 minutes. Or, indoors, place tenderloin in a shallow roasting pan and roast until internal temperature measured with a meat thermometer reads 155 to 160°F, 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 160°F.)
  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 of pork and 1 cup of arugula per serving .