GRILLED HERBED PORK LOIN
4 lb. boneless pork loin, tied
1/4 c. olive oil
2 tbsp. minced garlic
1 tbsp. minced fresh rosemary (or 1 tsp. dried)
1 tbsp. minced fresh thyme (or 1 tsp. dried)
1 tsp. salt
1 tsp. freshly ground pepper
1/4 tsp. allspice
Combine oil and all seasonings. Rub over pork, wrap and refrigerate up to 24
hours.
TO GRILL: Prepare grill for indirect cooking (40 charcoal briquettes and
light, when hot put half on each side). Place roast in center, cook, turning
every 15 minutes until 160 degrees on meat thermometer or 60 to 70 minutes.
TO ROAST: Brown in olive oil. Roast in oven at 375 degrees about 60 to 70
minutes until meat thermometer reaches 160 degrees. Let stand 10 minutes
before slicing. 8 to 10 servings.
4 lb. boneless pork loin, tied
1/4 c. olive oil
2 tbsp. minced garlic
1 tbsp. minced fresh rosemary (or 1 tsp. dried)
1 tbsp. minced fresh thyme (or 1 tsp. dried)
1 tsp. salt
1 tsp. freshly ground pepper
1/4 tsp. allspice
Combine oil and all seasonings. Rub over pork, wrap and refrigerate up to 24
hours.
TO GRILL: Prepare grill for indirect cooking (40 charcoal briquettes and
light, when hot put half on each side). Place roast in center, cook, turning
every 15 minutes until 160 degrees on meat thermometer or 60 to 70 minutes.
TO ROAST: Brown in olive oil. Roast in oven at 375 degrees about 60 to 70
minutes until meat thermometer reaches 160 degrees. Let stand 10 minutes
before slicing. 8 to 10 servings.
