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. In under 40 minutes this brightly flavored 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 flavored main dish. Pair with a simple salad of peppery arugula, halved grape tomatoes and sliced crush cucumbers dressed with a light red wine vinaigrette. Pan seared zucchini and crookneck squash make an excellent and colorful side dish. Cut your squash into thin slices and sprinkle with a little olive oil, salt and pepper. Heat a large skillet over medium-high heat and cook squash until tender and a little browned, stirring frequently.


Uncooked lean pork tenderloin

1 pound(s), use one whole loin

Olive oil

1 Tbsp

Garlic clove(s)

3 medium clove(s), crushed


2 Tbsp, fresh

Table salt

½ tsp

Black pepper

1 tsp


4 cup(s)

Fat free red wine vinaigrette

½ cup(s)


  1. Place pork on a large sheet of plastic wrap. In a small bowl, 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).
  2. Prepare grill for medium-hot indirect cooking or preheat oven to 425°F.
  3. Remove plastic wrap and place pork on grill. Grill, turning occasionally, until a meat thermometer inserted in center reads 160°F, about 25 minutes. Or indoors, place tenderloin in a shallow roasting pan and roast until internal temperature reaches 160°F, about 20 minutes. (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the internal temperature be at least 160°F.)
  4. Remove pork from grill or oven and let rest for 10 minutes before slicing. Toss arugula with vinaigrette and serve with pork. Yields about 3 ounces of pork and 1 cup of arugula per serving.