Best Grilled Pork Lion With Garlic Rosemary Marinade Recipes

GRILLED PORK LOIN

Steps:

• Heat the grill. Preheat your grill to 350 degrees F for 2-zone cooking (one indirect side of heat, one direct heat side).
• Prep the roast. Trim any excess silverskin. You can leave a small fat cap on the top of the roast. Drizzle the roast with olive oil and season with chicken seasoning.
• Grill the pork loin. Place the seasoned pork loin directly on the grill grates over indirect heat. Cook the roast for 1 hour to 1 hour 30 minutes or until the pork reaches an internal temperature of 145 degrees F.
• Rest, slice, and serve. Remove the pork from the grill and allow to rest for 15 minutes. Slice into 1/4 inch slices and serve.

GARLIC AND ROSEMARY PORK TENDERLOIN RECIPE

Steps:

• Peel, crush and finely mince the garlic on a cutting board.
• Sprinkle the garlic with the salt and then use the back of the knife and a lot of pressure to start to rub the garlic into a paste. The salt will allow you to break the garlic down into a paste as you rub it with the back of the knife. Repeat the process until you get a nice paste consistency.
• Remove and then mince the leaves of 4 of the the rosemary sprigs, saving the stems and remaining sprigs until later in the recipe.
• Combine the garlic, rosemary, olive oil and a few turns of black pepper in a small bowl and mix thoroughly to form a paste.
• Pat the pork tenderloin dry with a paper towel and then rub with the garlic and rosemary paste.
• Allow the pork to sit at room temperature for about 20 minutes to marinate.
• Light the grill and prepare for medium direct grilling.
• Once the grill is ready and the pork tenderloin has marinated for 20 minutes, throw the 2 remaining rosemary sprigs and reserved sprigs down into the fire and then immediately place the pork tenderloin over the now smoldering rosemary and then close the lid of the grill.
• Grill for about 6 minutes and then open the lid of the grill and turn the pork tenderloin 1/4 turn. Treat the pork tenderloin like it has 4 sides, we are going to grill all 4 sides to get it nice and even.
• Continue to grill the pork 6 minutes per side until it reaches an internal temperature of around 145 degrees.
• Remove the pork tenderloin from the grill, cover with aluminum foil and let rest for 8 minutes before slicing.

GRILLED ROSEMARY PORK TENDERLOIN

Steps:

• Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
• Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
• When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.

GARLIC HERB GRILLED PORK TENDERLOIN

Steps:

• Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
• Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
• Preheat an outdoor grill for medium-high heat.
• Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).

ROAST PORK LOIN WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

BEST BALSAMIC MARINATED PORK TENDERLOIN

Steps:

• Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
• Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
• While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

GRILLED PORK LOIN ROAST

Steps:

• Sprinkle roast with pepper. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing., In a large saucepan, combine the brown sugar, cornstarch and spices. Stir in the pineapple juice, sweet-and-sour sauce, Worcestershire sauce and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Garnish the platter with apple and orange wedges, sage and rose geranium leaves if desired.

WW 5 POINTS - ROSEMARY AND GARLIC GRILLED PORK LOIN

Steps:

• Prepare grill for medium-hot indirect cooking, or preheat oven to 425°F.
• Place pork on a large sheet of plastic wrap.
• In a small bowl, 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 inserted in center reads 160°F, about 25 minutes.
• Or indoors, place tenderloin in a shallow roasting pan and roast until internal temperature reaches 160°F, about 20 minutes.
• (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the internal temperature be at least 160°F.).
• Remove pork from grill or oven and let rest for 10 minutes before slicing.
• Toss arugula with vinaigrette and serve with pork.
• 5 Points yields about 3 ounces of pork and 1 cup of arugula per serving.

GRILLED ROSEMARY PORK ROAST

Steps:

• In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate., Prepare grill for indirect heat. Drain pork and discard marinade. Place pork on greased grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.