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Photo of Rosemary and garlic grilled pork loin by WW

Rosemary and garlic grilled pork loin

4
4
4
SmartPoints® value per serving
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. 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.

Ingredients

Uncooked lean pork tenderloin

1 pound(s), use one whole loin

Olive oil

1 Tbsp

Garlic clove(s)

3 medium clove(s), crushed

Rosemary

2 Tbsp, fresh

Table salt

½ tsp

Black pepper

1 tsp

Arugula

4 cup(s)

Fat free red wine vinaigrette

½ cup(s)

Instructions

  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.