Grilled Rosemary Pork Roast Recipes

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GRILLED PORK LOIN



Grilled Pork Loin image

Grilled Pork Loin is a classic Sunday dinner. It has a traditional, comforting flavor that combines beautifully with just the right amount of smokiness. Feed your family or feed a crowd, it'll be an instant favorite.

Provided by Susie Bulloch (heygrillhey.com)

Categories     Main Dish

Time 2h

Number Of Ingredients 3

1 2-3 pound pork loin roast
1 teaspoon olive oil
1-2 Tablespoons Award Winning Chicken Seasoning

Steps:

  • Heat the grill. Preheat your grill to 350 degrees F for 2-zone cooking (one indirect side of heat, one direct heat side).
  • Prep the roast. Trim any excess silverskin. You can leave a small fat cap on the top of the roast. Drizzle the roast with olive oil and season with chicken seasoning.
  • Grill the pork loin. Place the seasoned pork loin directly on the grill grates over indirect heat. Cook the roast for 1 hour to 1 hour 30 minutes or until the pork reaches an internal temperature of 145 degrees F.
  • Rest, slice, and serve. Remove the pork from the grill and allow to rest for 15 minutes. Slice into 1/4 inch slices and serve.

Nutrition Facts : Calories 305 kcal, Protein 51 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 143 mg, Sodium 111 mg, ServingSize 1 serving

ROAST PORK LOIN WITH GARLIC AND ROSEMARY



Roast Pork Loin with Garlic and Rosemary image

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

Categories     Garlic     Pork     Roast     Low Carb     Low Fat     Low Cal     Rosemary     Summer     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

GRILLED ROSEMARY PORK ROAST



Grilled Rosemary Pork Roast image

When the family's coming or we're expecting guests for dinner, I often serve this flavorful grilled pork roast-and it's always a winner! Chopped apple and sweet honey complement the rosemary and garlic. -Christine Wilson Sellersville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 7

3 medium tart apples, peeled and chopped
1 cup unsweetened apple cider or juice
3 green onions, chopped
3 tablespoons honey
1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 boneless pork loin roast (3 pounds)

Steps:

  • In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate., Prepare grill for indirect heat. Drain pork and discard marinade. Place pork on greased grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.

Nutrition Facts : Calories 260 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

GRILLED PORK ROAST



Grilled Pork Roast image

"We enjoy the mild mustard flavor of this juicy, tender pork roast," says Myra Innes of Auburn, Kansas. "With a little advance preparation, tis roast is simple since it creates no dirty dishes, and I get the rest of the meal ready while it cooks."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 10

2/3 cup canola oil
1/3 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 to 2 tablespoons ground mustard
1 to 2 teaspoons pepper
1 teaspoon salt
1 boneless pork loin roast (2-1/2 to 3 pounds)

Steps:

  • In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight. , Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

Nutrition Facts :

ROSEMARY PORK ROAST



Rosemary Pork Roast image

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

GRILLED ROSEMARY PORK TENDERLOIN



Grilled Rosemary Pork Tenderloin image

This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

8 ounces pork tenderloin
Salt and pepper
1 clove garlic
1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried rosemary)
1/2 cup dry red wine
Nonstick spray or neutral oil for the pan

Steps:

  • Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
  • Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
  • When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED PORK LOIN ROAST WITH ROSEMARY AND GARLIC



Grilled Pork Loin Roast with Rosemary and Garlic image

Butterflied and stuffed, this delicious grilled pork loin roast with rosemary and garlic makes a wonderful roast for a weeknight meal or dinner party.

Provided by Laura Bashar | Family Spice

Categories     Main Course

Time 1h10m

Number Of Ingredients 7

2 1/2 lb pork loin
1/3 cup minced parsley
1 1/2 TBS minced fresh rosemary
2 garlic minced cloves
3 TBS extra virgin olive oil, divided
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Using a knife, lightly score the fat on top of pork loin.
  • In a small bowl, combine herbs, garlic, ½ teaspoon salt, ¼ teaspoon black pepper and 2 TBS olive oil.
  • To butterfly roast, place roast fat-side up on cutting board.
  • Starting about 1 inch up from cutting board, cut horizontally, stopping about ½ inch before the edge.
  • Now, cut into thicker half of roast, again, starting about 1 inch from cutting board and stopping about ½ inch before edge.
  • Spread herb mixture evenly over surface of butterflied roast, leaving ½-inch border on all sides.
  • Roll meat tightly and tie with kitchen twine at 1-2 inch intervals.
  • Roast can be wrapped tightly with plastic wrap and refrigerated for 24 hours if you are going to cook it later.
  • Heat grill with all burners on high for 10 minutes, with lid closed. Scrape and oil cooking grate.
  • Rub prepared roast all over with 1 TBS olive oil and season with ½ teaspoon salt and ¼ teaspoon ground black pepper.
  • Place roast on grill and grill until browned all over, about 12 minutes. For charcoal grills, place roast directly over coals.
  • Leave primary burner on high and shut off other burner(s). and roast fat-side up on cooler side of the grill.
  • Cook covered until meat thermometer internal temperature reads 140ºF, about 35 minutes.
  • Transfer pork to cutting board, tent with foil, and let rest 15 minutes.
  • Allow the pork's internal temperature to rise and reach 150ºF.
  • Remove twine, slice and serve.

Nutrition Facts : Calories 427 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 24 grams fat, Fiber 0 grams fiber, Protein 50 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 slice, Sodium 478 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

CITRUS AND ROSEMARY GRILLED PORK



Citrus and Rosemary Grilled Pork image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 22

1/4 cup (a couple of glugs) dark molasses
3 tablespoons (3 splashes) balsamic vinegar
3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil
3 sprigs fresh rosemary, leaves finely chopped to equal 2 tablespoons
1 navel orange, zested
4 (1-inch thick) boneless, center cut pork chops
Montreal Steak Seasoning
Coarse salt and pepper
Sun-dried Tomatoes and Potatoes, as an accompaniment, recipe follows
Orange and Oregano Salad, as an accompaniment, recipe follows
2 ounces (1 cup loosely packed) sun-dried tomatoes, coarsely chopped
1 1/2 pounds red skinned very small potatoes, quartered
3/4 pound broccoli, cut in to florets
A handful of parsley, chopped
2 tablespoons (2 turns around the pan) extra-virgin olive oil
Salt and pepper
3 large navel oranges
3 to 4 sprigs fresh oregano, leaves striped and chopped about 2 tablespoons
1/4 red onion, thinly sliced
A generous drizzle extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper

Steps:

  • Combine first 5 ingredients in a bowl with whisk or fork.
  • Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
  • Season chops with steak seasoning.
  • Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
  • Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
  • Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
  • During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
  • Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
  • Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
  • Yield: 4 servings Preparation time: 5 to 8 minutes

ROSEMARY PORK ROAST



Rosemary Pork Roast image

Tender and full of flavor, this lovely roast is an impressive main dish for a Christmas dinner or any special occasion. The aroma as the roast is baking, enhanced by rosemary and garlic, is mouthwatering. While it is in the oven I decorate my dining room table.-

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

4 green onions, chopped
4 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/4 cup red wine vinegar
2 tablespoons olive oil
2-1/4 cups chicken broth, divided
1 boneless pork loin roast (3 to 3-1/2 pounds)
1 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Preheat oven to 350°. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally., Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145°, 1 to 1-1/4 hours., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 256 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 346mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

GRILLED ROSEMARY PORK ROAST



Grilled Rosemary Pork Roast image

Make and share this Grilled Rosemary Pork Roast recipe from Food.com.

Provided by lilcarolinafan

Categories     Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

3 medium tart apples, peeled and chopped
1 cup unsweetened apple cider or 1 cup juice
3 green onions, chopped
3 tablespoons honey
1 -2 tablespoon dried rosemary, crushed
2 garlic cloves, minced
1 (3 lb) boneless pork loin roast

Steps:

  • In a small saucepan, combine the apples, cider, onions, honey, rosemary, and garlic; bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Cool to room temperature.
  • Place pork roast in a large resealable plastic bag; add half of marinade. Seal bag and turn to coat; chill overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and chill.
  • Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from pork.
  • Grill roast, covered, over indirect medium heat for 1 1/4 to 1 3/4 hours or until a meat thermometer reads 160°F, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.

Nutrition Facts : Calories 346.1, Fat 14.4, SaturatedFat 2.8, Cholesterol 108.9, Sodium 82.2, Carbohydrate 16.8, Fiber 2, Sugar 13.7, Protein 36.7

WW 5 POINTS - ROSEMARY AND GARLIC GRILLED PORK LOIN



Ww 5 Points - Rosemary and Garlic Grilled Pork Loin image

Make and share this Ww 5 Points - Rosemary and Garlic Grilled Pork Loin recipe from Food.com.

Provided by mariposa13

Categories     Pork

Time 37m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb lean pork tenderloin, use one whole loin
1 tablespoon olive oil
3 medium garlic cloves, crushed
2 tablespoons rosemary, fresh
1/2 teaspoon table salt
1 teaspoon black pepper
4 cups arugula
1/2 cup fat-free red wine vinaigrette

Steps:

  • Prepare grill for medium-hot indirect cooking, or preheat oven to 425°F.
  • Place pork on a large sheet of plastic wrap.
  • In a small bowl, mix together oil, garlic, rosemary, salt and pepper, crushing rosemary slightly with a spoon as you mix; spread mixture over pork, covering entire surface.
  • Wrap loin tightly in plastic wrap and refrigerate for at least one hour (and up to overnight).
  • Remove plastic wrap and place pork on grill.
  • Grill outdoors over indirect heat, turning occasionally, until a meat thermometer inserted in center reads 160°F, about 25 minutes.
  • Or indoors, place tenderloin in a shallow roasting pan and roast until internal temperature reaches 160°F, about 20 minutes.
  • (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the internal temperature be at least 160°F.).
  • Remove pork from grill or oven and let rest for 10 minutes before slicing.
  • Toss arugula with vinaigrette and serve with pork.
  • 5 Points yields about 3 ounces of pork and 1 cup of arugula per serving.

Nutrition Facts : Calories 194.9, Fat 9.7, SaturatedFat 2.6, Cholesterol 74.8, Sodium 352.6, Carbohydrate 2, Fiber 0.6, Sugar 0.4, Protein 24

ROSEMARY AND GARLIC SMOKED PORK ROAST



Rosemary and Garlic Smoked Pork Roast image

Covering meat with aluminum foil after removing from the grill keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat won't be dry. You can use the same method to keep hot-from-the-oven rolls or a hot side dish warm for a short time while waiting for the rest of the meal.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 8

Number Of Ingredients 10

4 cups apple or hickory wood chips
1 (2 1/2 pound) boneless pork top loin roast (single loin)
2 tablespoons snipped fresh rosemary
1 tablespoon olive oil
4 cloves garlic, minced
½ teaspoon pepper
¼ teaspoon salt
4 sprigs fresh rosemary
½ lemon or lime
Reynolds Wrap® Aluminum Foil

Steps:

  • At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking.
  • Trim fat from meat. For rub, combine the snipped rosemary, the olive oil, garlic, pepper, and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat.
  • For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, in the place where the meat will cook. Count "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half of the wood chips over the coals; sprinkle rosemary sprigs over chips. Place meat on grill rack over drip pan. Cover; grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. Add remaining wood chips halfway through grilling.
  • For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking; following manufacturer's directions. Grill as above, except place meat on a rack in a roasting pan.
  • Remove meat from grill. Squeeze juice from lemon or lime over meat. Cover with Reynolds Wrap® Aluminum Foil; let stand for 10 minutes before carving.

Nutrition Facts : Calories 221 calories, Carbohydrate 1.5 g, Cholesterol 67.3 mg, Fat 13.2 g, Fiber 0.5 g, Protein 23.1 g, SaturatedFat 4.6 g, Sodium 113.8 mg

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