Rosemary and Garlic Grilled Pork Loin
- Total Time
- 0:37
- Prep
- 0:12
- Cook
- 0:25
- 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 and nice enough for special occasions.
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uncooked lean pork tenderloin1 pound(s), use one whole loin
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olive oil1 Tbsp
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garlic clove(s)3 clove(s), medium, crushed
-
rosemary2 Tbsp, fresh
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table salt½ tsp
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black pepper1 tsp
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arugula4 cup(s)
-
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.