St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Grilled Baby Artichokes | Main | Raita – Indian-style Yogurt Salad with Tomatoes, Peanuts and Mint »

Grilled Pork Loin with Herb-Mustard Rub

Grilled Pork Loin with Herb-Mustard Rub
My son-in-law Craig is the acknowledged master griller in the family and the other day he delivered the goods with this great trio: grilled pork loin with an herb rub, grilled baby artichokes and grilled leeks. Served al fresco in the patio, this made for a terrific summer dinner party. 

Pork loin can be dry and sometimes tough, so careful attention to the internal temperature while cooking is required. When the internal temperature goes over about 160 the toughness and dryness take over, and you have to remember that the temperature of the meat will continue to rise after the roast is removed from the heat. Craig takes his roast off the fire when the internal temperature is 145º and the result is perfect...moist, tasty and with a hint of pink in the center of the slice. 

Grilled Pork Loin with Herb-Mustard Rub

Print recipe only.

8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup minced rosemary, sage and thyme
  • 2 teaspoons coarse salt 
  • 4 garlic cloves, minced
  • 3 tablespoons Dijon mustard
  • 1 pork loin, about 2 1/2 pounds, trimmed of fat
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon butter

Method

1. Mix the olive oil, herbs, salt, garlic and mustard. 

2. Rub the pork with the herb mixture. 

3. Roast the pork over a medium fire until the internal temperature is 145º. (May also be done in a 350º oven.)

4. Place the pork on a plate and cover with aluminum foil. Allow to rest 20 minutes. 

5. Drain the pork juices from the plate into a small sauce pan. Add the vinegar and bring to a simmer. Stir in the butter. Correct the seasoning. 

To serve, slice and arrange slices on a platter. Spoon sauce over and garnish with rosemary sprigs if desired. 

Nutritional Estimate: 8 Servings. Per serving: 222 Calories; 0 g Total Carbs; 0 g Dietary Fiber; 0 g Sugars; 7 g Fat; 91 mg Cholesterol; 56 mg Sodium; 34 g Protein. Weight Watchers: 5 points.

Print recipe only.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

george will love this recipe. good lord, how do you make the photos look so good? i don't even like pork and i'm schvitzing.

The comments to this entry are closed.