Grilled Pork Loin is an underrated piece of meat. Pork butt, ribs, and bacon get all the glory when it comes to swine worship but the loin can really shine with a little love. We combine our grilled pork loin with the timeless flavors of Dijon mustard, rosemary, and garlic. This is particularly rewarding piece of meat to grill well. With the rapidly climbing price of foof a grilled pork loin is the perfect cheap piece of meat to turn into something special.
Grilled Pork Loin with Fresh Rosemary
- 2 Tablespoons of Dijon Mustard
- 1 Tablespoon of Extra Virgin Olive Oil
- 1 Tablespoon Fresh Rosemary, chopped finely
- 1 Clove of Garlic, chopped finely
- Fresh Ground Black Pepper
- Coarse Ground Kosher Salt or Sea Salt
- Combine all of the ingredients and work into a paste.
- Add the salt and pepper to taste.
- Set aside
The Pork Loin
- 3 Pound Pork Loin
- 3 feet of Butcher’s Twine.
- Carefully slice the pork loin lengthwise a little at a time, slowly un-rolling the loin. When done you should be left with a relatively flat piece of pork.
- Slather the paste on both sides of the pork.
- Gently roll the pork into a tight roll.
- Using the butcher’s twine tie the pork into a tight roll.
Putting the grilled in grilled Pork Loin
- Set the grill up for indirect grilling and let it pre-heat for roughly 10 minutes.
- Place the pork loin on the indirect side.
- Cook the pork loin to an internal temperature of 145 degrees.
- Let it rest a few minutes and slice into 1/2 inch rounds.
We like to serve it with some grilled romaine lettuce and roasted potatoes. Grilled Pork Loin is a fairly easy recipe to make and it just flat out looks and tastes awesome!
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