Rosemary and Garlic Grilled Pork Loin
4
Points®
Total time: 37 min • Prep: 12 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 Tbsp
Garlic
3 clove(s)
Rosemary
2 Tbsp
Table salt
0.5 tsp
Black pepper
1 tsp
Uncooked lean pork tenderloin
1 pound(s)
Arugula
4 cup(s)
Fat free red wine vinaigrette
0.5 cup(s)
Instructions
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 .
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