Grilled Rosemary Pork Loin
In theory, rosemary, garlic, and pork make a perfect trio. Turning theory into dinner is another matter.
Why This Recipe Works
For our recipe for Grilled Rosemary Pork Loin we found it better to score, rather than trim, the thin layer of fat on the top of the pork loin, as scoring encouraged the fat to melt and baste the meat during cooking. To flavor every bite with our garlic, rosemary, parsley, and oil paste, we butterflied the meat to allow us to spread the interior of the tenderloin with the herb paste. After butterflying, we tied the roast with kitchen twine and brushed the roast’s surface with olive oil to help it brown and to reduce sticking on the grill. On the grill, we browned the roast directly over high heat, then finished cooking it on the cooler section of the grill.
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