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Recipes from Chef Steve
Grilled Rosemary Pork Loin On The Grill With Chef Steve
Serves 6 to 8
Freezing the pork for 30 minutes will make butterflying it much easier.
Mincing the parsley, rosemary, and garlic makes for a homogenous
filling.
1/3 cup minced fresh parsley leaves
1 1/2 tablespoons minced fresh rosemary
2 garlic cloves , minced
Salt and pepper
3 tablespoons extra virgin olive oil
1 boneless pork loin roast (2 1/2 to 3 pounds), fat on top scored
lightly.
1. BUTTERFLY ROAST (see step by step below) Combine parsley, rosemary,
garlic, ¾ teaspoon salt, ¾ teaspoon pepper, and 2 tablespoons oil in
bowl. Following photos 1 to 3, butterfly pork roast and spread with
herb mixture, leaving ½-inch border on all sides. Roll tightly, then
tie roast at 1-inch intervals with kitchen twine. (Roast can be wrapped
tightly with plastic and refrigerated for 24 hours.)
2. HEAT GRILL Heat all burners on high, covered, for 15 mi
nutes. (For
charcoal grill, light 100 coals; when covered with fine gray ash,
spread over half of grill. Set cooking grate in place and heat covered,
with lid vent open completely, for 5 minutes.) Scrape and oil cooking
grate.
3. GRILL AND SLICE Rub prepared roast all over with remaining oil and
season with salt and pepper. Place roast opposite primary burner (for
charcoal grill, place roast directly over coals) and grill until well
browned all over, about 12 minutes. Arrange roast fat-side up, leave
primary burner on high, and shut off other burner(s). (For charcoal
grill, position roast fat-side up on cooler side of grill.) Cook,
covered, until meat registers 140 degrees, 35 to 45 minutes. Transfer
pork to cutting board, tent with foil, and let rest 15 minutes. The
temperature will continue to rise. Remove twine, slice, and serve.
© 2009 VINNY’S HOME AND GARDEN
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