Thursday, December 25, 2008

Grilled Rosemary & Garlic Pork Tenderloin

My husband got a BBQ cookbook last year for Christmas and he has made several things from it... all fantastic. The Barbecue Bible by Steven Raichlen to be exact. If you love to grill or you know someone who does, this is a great cookbook for them.

The pork is tender, juicy and VERY fragrant! You'll want to hang out next the grill the entire time it's roasting and breathe deeply. My husband made this for our Christmas Eve Feast and it was a BIG hit. Nice thing about it was that it freed up my oven to cook the sides and keep things warm.

Here's what you'll need...

6 cloves of garlic, peeled.
1 bunch of fresh rosemary, stemmed (about 1/4 cup of leaves)
1 Tbs course kosher salt
1 Tbs freshly ground black pepper
2 Tbs extra virgin olive oil
1 boneless pork loin roast (about 2-lbs)

1. Combine the garlic, rosemary, salt and pepper in a mortar and pound to a smooth paste with the pestle, then work in the oil. If you don't have a mortar and pestle, combine all the ingredients in a spice mill or mint chopper and process to a puree. My husband's side note here... process everything but the olive oil FIRST, then add the oil. If you put everything in together, it doesn't mix well and you don't get the "paste" consistency.

2. Using a long, sharp knife, butterfly cut the pork roast (cut almost in half lengthwise, starting at one side and open up). Open out the meat as you would a book, then cut a lengthwise pocket down the center of each side, starting and ending about 1/2 inch from each end and cutting almost all the way through to the other side. Spread half the herb paste over the surface and into the pockets of the opened out roast, then bring the sides together so the meat resumes its original shape. Tie the roast at 1-inch intervals with butcher's string, then spread the remaining herb paste over the entire surface. If desired, loosely cover the roast with plastic wrap, and let marinade in the refrigerator for 2-4 hours bringing it to room temperature while you preheat the grill.

3. Set up the grill for indirect grilling. You'll need a gas grill with 2 heating zones. Preheat the grill on high then turn off one side of burners and reduce the other to medium-high or medium. Place a drip pan under the grill on the OFF side. Adjust the gas so the temperature in the grill maintains around 350 degrees. When ready to cook, oil the grill grate. Place the roast on the hot grate over the drip pan, cover the grill, and cook until the internal temperature registers 160 degrees (about 1 - 1 1/2 hours).

4. Transfer the roast to a cutting board or platter and let it stand for 5 minutes, then remove the string and cut the roast into thin slices. Serve hot, warm or (as they do in Italy) at room temperature.

Serves 4

1 comment:

outdoorgriller said...

That sounds like a good book.If anybody wants some free recipes or if you want to take a look at the collection of tips I have for grilling you can visit

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