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.
Email
ShareThis
Comments
The comments to this entry are closed.
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.
Posted by: Erica | July 16, 2010 at 04:52 PM