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Grilled Pork Loin

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

90 min

Ready

110 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 ½ lbs pork loin roast
center cut
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1 x black pepper
coarse
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2 tablespoons rosemary leaves
fresh, chopped
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1 x salt
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Ingredients

Amount Measure Ingredient Features
4.5 lbs pork loin roast
center cut
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1 x black pepper
coarse
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3E+1 ml rosemary leaves
fresh, chopped
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1 x salt
* Camera

Directions

will retain all its juices. Have the butcher bone the loin and tie it back on its rack of bones.

Rub it with the salt, pepper, and rosemary.

Wrap it loosely.

Let rest at room temperature an hour or so.

It is vital to the cooking time that the meat isn't refrigerator-cold.

When the coals are pink and covered with white ash, lay the roast on top of the oiled grill rack directly over the drip pan.

Put on the cover, with its vents fully open.

The lower vents under the coals should also be fully open.

Roast - do not baste or peek - for about one and a half hours to an internal temperature of 150 degrees F.

Let the pork rest on a board for about 10 minutes before carving so that it will retain all its juices.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1g (0.0 oz)
Amount per Serving
Calories 345% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 2%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 1%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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