Rosemary and Garlic Grilled Pork Loin
(from duckgirl969’s recipe box)
The intense flavors of garlic and rosemary complement tender pork loin in this recipe. It’s easy enough to make last minute, but elegant enough for a special occasion.
Level of Difficulty: Easy
POINTS® Value: 5
Source: weightwatchers.com (from RecipeThing user salonx)
Prep time: 12 minutes
Cook time: 25 minutes
Serves 4 people
Ingredients
- 1 Tbsp olive oil
- 3 medium garlic clove(s), crushed
- 2 Tbsp rosemary, fresh
- 1/2 tsp table salt
- 1 tsp black pepper
- 1 pound lean pork tenderloin, use one whole loin
- 4 cup arugula
- 1/2 cup fat-free red wine vinaigrette
Directions
-
Prepare grill for medium-hot indirect cooking, or preheat oven to 425°F.
-
Mix together oil, garlic, rosemary, salt and pepper in a small bowl, 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).
-
Remove plastic wrap and place pork on grill. Grill outdoors over indirect heat, turning occasionally, until a meat thermometer measures an internal temperature of 160°F, about 25 minutes. Or indoors, place tenderloin in a shallow roasting pan and roast until internal temperature measured with a meat thermometer reads 160°F, about 20 minutes. (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the temperature be no less than 160°F.)
-
Remove pork from grill or oven and let rest for 10 minutes before slicing. Serve with arugula tossed with vinaigrette. Yields about 3 ounces of pork and 1 cup of arugula per serving.