Chris' Recipes

Bon Appetite!

Pork Loin Roast, Grilled with Herbs

Written By: Chris - Jun• 17•14

I like to serve a pork loin if I’m feed a group and recently prepared one on the grill when we had the kids and Bill’s folks over for dinner.  I prepared a rub with fresh herbs that I had on hand! 

I’ve been asked whats the difference between pork loin and pork tenderloin. These two cuts look similar, but you’ll notice that tenderloin is more expensive. The two are cut from slightly different muscles within the same muscle group and the tenderloin is much smaller than a pork loin. The tenderloins are often sold two to a package weighing 1.5-2 lbs; or about 3/4 lb each. A single pork loin typically weighs 3-4 lbs.  Each are tender and good for grilling, but would use the loin if I was making a roulade.  Both are lean cuts and healthy options that are high in protein, low in fat and have more B-vitamins (thiamin, niacin, B6 and B12) than many other types of meat. These vitamins play a role in a variety of body functions, including metabolism and energy production.

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Ingredients:

Pork Loin Roast
1 Cup Extra Virgin Olive Oil
Onion Powder
Rosemary, fresh and dried
Thyme, fresh and dried
Basil Leaf, fresh
Oregano, fresh
Garlic, pressed
Salt & Pepper, to taste

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Chop the herbs and place them in a bowl with the pressed garlic.  Add the oil and mix to combine.

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Rub the loin with the marinade mixture and place in resealable bag and seal, removing as much air as possible. Marinate in the refrigerator for at least two hours, rotating the bag halfway through the time.

When you’re ready to grill, remove the tenderloin from the fridge and allow to sit at room temperature for about a half hour. Preheat the grill.

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Once browned, place the tenderloin directly on the center of grate over high heat, turning every few minutes until the outside is becomes browned on all sides.

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Place on top rack and cover, adusting heat to 350 degrees and cook, turning occasionally until the center reaches an internal temperature of 135 to 140 degrees.

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Keep in mind that the meat will continue to cook a little after being taken off.  The time to cook depends on how large your roast is and the general rule of thumb for pork roasts is to cook them 20 to 25 minutes per pound of meat at 350 degrees.

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Remove from the grill and allow it to rest for at least ten minutes before slicing. Serve immediately. I prepared a cranberry pork gravy that is one of my favorites!

Enjoy!
Cheers!
~Chris

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  1. […] side of a pork tenderloin and asparagus spears that I cooked on the grill, that was topped with my pork cranberry gravy and mushrooms!  Bill paired this meal with a refreshing 2013 Chardonnay by Matthiasson; Sonoma […]

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