Skip to content

The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Rosemary Grilled Pork Loin
Recipe By: The Barbecue Bible by Steven Raichlen

Serving Size: 4


6 cloves garlic — peeled

1 bunch (1/4 cup) fresh rosemary leaves, stemmed

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

2 tablespoons olive oil

2 pounds boneless pork loin roast


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. Alternately you may use a spice mill or mini chopper and process until it’s a puree.

2. Using a long, sharp knife, cut the pork roast almost in half lengthwise (butterfly it). Open out the meat, as you would a book, then carefully cut a pocket in each side (lengthwise). Do not cut all the way through or at each end, either. It should make a small oval space, leaving about 1/2 inch at each end. Spread half of the herb mixture on the inside of the meat, then reassemble the meat and tie with kitchen twine in 1-inch intervals, then spread the remaining herb paste over the entire surface. If t desired, marinate in a plastic bag for 2-4 hours. Bring to room temperature while you preheat the grill.

3. Set up grill for indirect grilling, placing a drip pan in the center. Preheat the grill to medium, grease the grill with oil, then place the roast on the grill over the drip pan, cover and cook until internal temperature registers as above, about 1 to 1 1/2 hours.

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


%d bloggers like this: