Rosemary and Garlic Grilled Pork Loin
1 Tbsp olive oil
3 medium garlic cloves, 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
Prepare grill for medium-hot indirect cooking, or preheat oven to
425�F.
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).
Remove plastic wrap and place pork on grill. Grill outdoors over
indirect heat, turning occasionally, until a meat thermometer
measures an internal temperature of 155 to 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
155 to 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. |