Name: Lynn's Best Herb-and-Garlic Pork
Prep time: 15 min
Ingredients: ¼ 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; ½ teaspoon pepper; 1 pound boneless pork top loin roast (double loin, tied)

Ingredients

¼ 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
½ teaspoon pepper
1 3 pound boneless pork top loin roast (double loin, tied)

Directions

Step 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.

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Step 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.)

Step 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.)

Step 4

Remove strings and slice meat to serve. Use any leftover pork for sandwiches. Makes 12 servings.

Nutrition Facts

Per Serving:

181 calories; total fat 8g; cholesterol 62mg; sodium 239mg; carbohydrates 1g; fiberg; protein 25g.

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Ingredients

Directions

Nutrition Facts