Grilled Rosemary Pork Roast Food

GRILLED ROSEMARY PORK ROAST

Steps:

• In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate., Prepare grill for indirect heat. Drain pork and discard marinade. Place pork on greased grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.

CITRUS AND ROSEMARY GRILLED PORK

Steps:

• Combine first 5 ingredients in a bowl with whisk or fork.
• Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
• Season chops with steak seasoning.
• Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
• Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
• Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
• During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
• Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
• Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
• Yield: 4 servings Preparation time: 5 to 8 minutes

ROSEMARY PORK ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
• Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

GRILLED ROSEMARY PORK TENDERLOIN

Steps:

• Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
• Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
• When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.

GRILLED PORK ROAST

Steps:

• In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight. , Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

ROSEMARY AND GARLIC SMOKED PORK ROAST

Steps:

• At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking.
• Trim fat from meat. For rub, combine the snipped rosemary, the olive oil, garlic, pepper, and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat.
• For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, in the place where the meat will cook. Count "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half of the wood chips over the coals; sprinkle rosemary sprigs over chips. Place meat on grill rack over drip pan. Cover; grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. Add remaining wood chips halfway through grilling.
• For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking; following manufacturer's directions. Grill as above, except place meat on a rack in a roasting pan.
• Remove meat from grill. Squeeze juice from lemon or lime over meat. Cover with Reynolds Wrap® Aluminum Foil; let stand for 10 minutes before carving.

GRILLED PORK LOIN ROAST WITH ROSEMARY AND GARLIC

Steps:

• Using a knife, lightly score the fat on top of pork loin.
• In a small bowl, combine herbs, garlic, ½ teaspoon salt, ¼ teaspoon black pepper and 2 TBS olive oil.
• To butterfly roast, place roast fat-side up on cutting board.
• Starting about 1 inch up from cutting board, cut horizontally, stopping about ½ inch before the edge.
• Now, cut into thicker half of roast, again, starting about 1 inch from cutting board and stopping about ½ inch before edge.
• Spread herb mixture evenly over surface of butterflied roast, leaving ½-inch border on all sides.
• Roll meat tightly and tie with kitchen twine at 1-2 inch intervals.
• Roast can be wrapped tightly with plastic wrap and refrigerated for 24 hours if you are going to cook it later.
• Heat grill with all burners on high for 10 minutes, with lid closed. Scrape and oil cooking grate.
• Rub prepared roast all over with 1 TBS olive oil and season with ½ teaspoon salt and ¼ teaspoon ground black pepper.
• Place roast on grill and grill until browned all over, about 12 minutes. For charcoal grills, place roast directly over coals.
• Leave primary burner on high and shut off other burner(s). and roast fat-side up on cooler side of the grill.
• Cook covered until meat thermometer internal temperature reads 140ºF, about 35 minutes.
• Transfer pork to cutting board, tent with foil, and let rest 15 minutes.
• Allow the pork's internal temperature to rise and reach 150ºF.
• Remove twine, slice and serve.

GRILLED PORK TENDERLOIN WITH ROSEMARY

Steps:

• Preheat a grill pan over medium heat. Sprinkle the pork with the olive oil and some salt and pepper, and then grill for 7 to 10 minutes on each side. In a small pot, add the apple cider, maple syrup, vinegar and rosemary. Simmer over low heat until the mixture thickens, about 20 minutes. Remove the pork from the grill and rest it for 10 minutes before slicing. Serve with the apple cider sauce.

GRILLED ROSEMARY PORK ROAST

Steps:

• In a small saucepan, combine the apples, cider, onions, honey, rosemary, and garlic; bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Cool to room temperature.
• Place pork roast in a large resealable plastic bag; add half of marinade. Seal bag and turn to coat; chill overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and chill.
• Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from pork.
• Grill roast, covered, over indirect medium heat for 1 1/4 to 1 3/4 hours or until a meat thermometer reads 160°F, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.

WW 5 POINTS - ROSEMARY AND GARLIC GRILLED PORK LOIN

Steps:

• Prepare grill for medium-hot indirect cooking, or preheat oven to 425°F.
• Place pork on a large sheet of plastic wrap.
• In a small bowl, mix together oil, garlic, rosemary, salt and pepper, crushing rosemary slightly with a spoon as you mix; spread mixture over pork, covering entire surface.
• Wrap loin tightly in plastic wrap and refrigerate for at least one hour (and up to overnight).
• Remove plastic wrap and place pork on grill.
• Grill outdoors over indirect heat, turning occasionally, until a meat thermometer inserted in center reads 160°F, about 25 minutes.
• Or indoors, place tenderloin in a shallow roasting pan and roast until internal temperature reaches 160°F, about 20 minutes.
• (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the internal temperature be at least 160°F.).
• Remove pork from grill or oven and let rest for 10 minutes before slicing.
• Toss arugula with vinaigrette and serve with pork.
• 5 Points yields about 3 ounces of pork and 1 cup of arugula per serving.

GARLIC AND ROSEMARY ROASTED PORK

Steps:

• Blend first 7 ingredients in processor until rosemary and garlic are finely chopped. Place pork in heavy plastic bag. Pour half of marinade over pork (refrigerate remaining marinade for another use). Seal bag and refrigerate pork overnight, turning occasionally.
• Preheat oven to 375°F. Drain pork; discard marinade. Place pork in small roasting pan. Roast until meat thermometer inserted into center registers 150°F, about 25 minutes. Slice pork thinly.