Grilled rosemary-garlic pork loin with arugula
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The intense flavors of garlic and rosemary complement tender pork loin in this recipe.
Ingredients
Cooking spray
4 spray(s)
Uncooked lean pork tenderloin
1 pound(s), 1 whole loin
Garlic
3 clove(s), finely chopped
Rosemary
2 Tbsp, chopped
Olive oil
1 Tbsp
Table salt
½ tsp
Black pepper
½ tsp
Arugula
4 cup(s), baby variety
Vinaigrette dressing
¼ cup(s), red wine variety
Instructions
1
Arrange pork on large sheet of plastic wrap. In small bowl, mix garlic, rosemary, oil, salt, and black pepper, crushing rosemary slightly with spoon, and spread over pork to cover. Wrap pork tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight.
2
Off heat, coat grill rack or grill pan with cooking spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
3
Remove pork from plastic wrap and transfer to grill. Grill pork, turning occasionally, until instant-read thermometer registers 145°F when inserted into center, about 25 minutes. (The pork can be pink and juicy inside yet fully cooked; make sure the internal temperature is at least 145°F.) Transfer pork to a cutting board. Let rest for 5 minutes before slicing. Toss arugula with vinaigrette. Serve with sliced pork.
4
Serving size: 3 oz pork and 1 cup arugula
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