Lynn's Best Herb-and-Garlic Pork | Midwest Living

Lynn's Best Herb-and-Garlic Pork

Lynn's Best Herb-and-Garlic Pork

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  • Makes: 12 servings
  • Prep 15 mins
  • Marinate 2 hrs to 24 hrs
  • Grill 1 hr
  • Stand 15 mins

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Garlic, chili powder, and lots of fresh herbs make a wonderful marinade for the pork in this grilling recipe.


  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons snipped fresh basil
  • 2 tablespoons snipped chives or chopped green onion
  • 2 teaspoons chili powder or 1/4 teaspoon ground red pepper
  • 1 teaspoon snipped fresh sage or oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 3 - 4 - pound boneless pork top loin roast (double loin, tied)


  1. In a small mixing bowl, combine all ingredients except meat. Place meat in a large plastic bag set in a shallow dish. Pour marinade over meat. Close bag. Turn several times. Marinate in refrigerator 2 to 24 hours, turning occasionally.
  2. Remove meat from bag. Discard marinade. Insert a meat thermometer into the thickest part of the roast. (Or use an instant-read thermometer to start checking the roast after 1 hour of grilling.)
  3. In a covered grill, arrange preheated coals around drip pan (or follow manufacturer's directions for cooking over indirect heat on your gas grill.) Test for medium-low heat above pan. Place meat on grill rack over drip pan. Cover and grill for 1-1/2 to 2-1/4 hours or until meat thermometer registers 155 degree F. Remove roast and cover with foil. Let stand 15 minutes before carving. (The internal temperature of the meat should rise 5 degrees F upon standing, to 160 degree F.)
  4. Remove strings and slice meat to serve. Use any leftover pork for sandwiches. Makes 12 servings.

Nutrition Facts

(Lynn's Best Herb-and-Garlic Pork)

Servings Per Recipe 12, cal. (kcal) 181, pro. (g) 25, sodium (mg) 239, chol. (mg) 62, carb. (g) 1, Fat, total (g) 8

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