Rosemary and Garlic Grilled Pork Loin
- Total Time
The intense flavors of garlic and rosemary complement tender pork loin in this recipe. It's easy enough to make last minute and nice enough for special occasions.
uncooked lean pork tenderloin1 pound(s), use one whole loin
olive oil1 Tbsp
garlic clove(s)3 clove(s), medium, crushed
rosemary2 Tbsp, fresh
table salt½ tsp
black pepper1 tsp
fat free red wine vinaigrette½ cup(s)
- 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).
- Prepare grill for medium-hot indirect cooking or preheat oven to 425°F.
- 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.)
- 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.