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Roasted Pork Loin

A pork loin is an excellent choice of lean meat for serving several people. Pork is much lower in fat than it was several decades ago. A roasted pork loin has only slightly more total fat than a skinless chicken breast, but less cholesterol.

1 pork loin


Fresh ground black pepper

Prepare the basting sauce (recipe follows). Trim excess fat from the roast. Season with salt and pepper. Prepare the grill for indirect cooking, with a hot fire on the one end. This will result in an overall temperature equivalent to a medium-hot oven (approximately 450°F).

Sear both sides of the roast directly over the fire, then move to indirect. Cook for 10 minutes, turn, and baste. Continue turning and basting the meat every 10 minutes until done.

This was a 3.7 pound roast and took 50 minutes on indirect. Smaller roasts will require less time to reach the 145°F for medium pork that the USDA recommends for safety.

Basting Sauce

4 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

4 teaspoons chopped rosemary

3 large cloves garlic, minced

Combine all and thoroughly blend the ingredients.

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