Grilling season is in full force and Father’s Day is just around the corner and so you might be thinking of something special to make, may I suggest grilling a pork loin. A pork loin is excellent to make on the grill if you’re having a small or large group, you can feed a crowd with a pork roast being the main course and then just have some wonderful side dishes to serve along side it.
A pork loin has a much richer flavor because of the marbling throughout, as opposed to a very lean pork tenderloin.
A grilled pork loin that’s smothered with fresh herbs inside and out is easier than you think to make, plus it can be stuffed, rolled and tied a day ahead or hours before which makes for a stress free day of entertaining.
Ask your butcher what size roast you should get according to the amount of people that you’ll will be serving. Look for a pinkish red color when picking your fresh roast and one with some marbling, because as we know, fat = flavor.
I used three herbs for my rub, sage, rosemary and thyme along with garlic and olive oil of course!
If you have a smaller roast, two to three pounds, you can cut it down the center, lengthwise with a sharp knife, being very careful not to go all the way and cut through the bottom, then gently open it up like a book.
Cover the meat with plastic wrap and beat it all over with a meat mallet until it’s about a half inch thickness. If you have a larger roast, four to five pounds, you’ll have to be a little more precise in opening it up. Here’s a good visual for details on the cutting.
https://www.youtube.com/watch?v=s2Vl78vJMJ8
It’s best to get the roast all prepped and ready for the grill ahead of time so all the flavors can marinate together as it sits in the fridge.
The smell when it’s grilling is out of this world, your neighbors will be so jealous!
Each bite is jam packed with flavor and the pork retains all it’s juices.
Happy Grilling!
- 3 lb. fresh pork loin
- meat mallet
- butchers twine
- a small handful each of rosemary, sage and thyme plus extra branches for decorating the roast, and your platter.
- 3 garlic cloves
- olive oil
- salt and pepper
- To Make your herb paste:
- On a cutting board or a small food processor place the herbs, garlic, a pinch of salt and pepper.
- Chop or pulsing the herb mix then drizzle in some olive until the mixture becomes a loose paste, set aside.
- To open up the pork loin take a sharp knife and cut down the center, being care not to cut all the way through.
- Open the roast up like you do a book.
- (If roast is bigger, refer to the youtube link I provided in the post, and double the herb mixture.)
- Lay some plastic wrap on top of opened meat.
- Take your meat mallet and pound all over the surface, you want it to be about a half inch thick all around.
- Remove plastic wrap and smear all over the surface, reserving enough for the outside of the roast.
- Have your butchers twine cut and ready to tie the meat
- Now roll up the meat as close and tight as you can and secure it with the twine in 2 inch intervals.
- Rub the outside all over with remaining herb mixture and add a branch of each herb under one tie.
- At this point you can place in a fridge overnight or you can place in fridge for a couple of hours before grilling, you want the flavors to mingle for a while.
- FOR A GAS GRILL
- Take roast out of the fridge at least 30 minutes before grilling.
- Sear both sides on a medium high flame for a few minutes then lower it down to medium, around 350 until internal temp reaches 140. You will have to move it from time to time checking it and watching your temp but other than that it's hands free, and of course cover your grill.
- Remove roast and let it rest under loose foil for 15 minutes.
- Cut the twine off and it's ready to slice!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
