It’s that time of year… the time of year where we fire up the grill. If you’ve never grilled a pork loin, you’re in for a treat! We often cook our pork loin in the crock pot… but when it warms up, it’s all about the grill. You end up with a delicious crispy crust on the outside, and a tender, juicy inside.
Grilled Pork Loin Recipe
What you need:
2-3 lb pork loin
3-5 cloves garlic (diced small)
1 tbsp (or so) olive oil
fresh rosemary (to taste)
Salt and Pepper
What you do:
Fire up your grill. Give it plenty of time to get HOT. You want it to be really hot.
While the grill is heating up, pour your olive oil in a small bowl. Add your diced garlic, rosemary (just the leaves plucked from the stem), salt and pepper.
Cut a slit in the middle of your roast (the long way) you’re just cutting a slit, not all the way through.
Once you’ve cut the slit, take the olive oil mixture and slather it in the crevice. Cover the crevice well, and then spread the rest over the rest of the roast.
When the grill is hot, place the roast on the grill.
Cook for 15 minutes. Flip. Cook another 15 minutes.
Flip (and twist a quarter turn to create nice grill marks) and cook another 5 minutes.
Flip and twist another quarter turn to create grill marks and cook another 5 minutes.
Your roast should be done at this point.
Grab your meat thermometer and test it. Your meat should register at least 145 degrees. The temperature for pork used to be 160, but they have recently changed it to 145, and determined a little pink in your pork is A-OK. If you cook it too long it’s going to dry out… keep it right around 145 and you’ll be delighted.
Let your roast rest for 10 minutes or so.
While you’re doing this cook up your sides, veggies, or a salad work great with this grilled pork roast.
Slice at a bit of an angle, serve it up and bask in the delicious.
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