Ww 5 Points Rosemary And Garlic Grilled Pork Loin Food

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.

GRILLED PORK LION WITH GARLIC ROSEMARY MARINADE

Steps:

• Rinse the pork loin medallions, place in a bowl. Combine the marinade ingredients and coat the pork loin pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours. Grill the loins for about 5 to 8 minutes on each side. As the pork cooks, brush with marinade. Transfer the pork to a heated dinner plate and serve at once.

ROSEMARY PORK LOIN WITH APRICOTS AND CRANBERRIES

Steps:

• You will also need: Heavy kitchen string or twine.
• Adjust oven rack to upper-middle position and heat oven to 250 degrees.
• Turn pork loin fat-side down.
• Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end.
• Brush cavity with some of the oil, and sprinkle generously with half the salt and pepper and 1 Tb.
• of the rosemary.
• Line cavity with sauteed garlic and apricots; sprinkle in cranberries.
• Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
• Brush with remaining oil, and sprinkle generously with salt and pepper.
• Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan.
• Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary.
• Brush mixture onto meat.
• Roast until a meat thermometer stuck into the center registers 125 to 130 degrees.
• (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees.
• Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 155 to 160 degrees, about 20 minutes longer.
• For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
• Let roast rest 15 to 20 minutes; transfer to a carving board.
• Stir juices around pan to loosen brown bits.
• Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs.
• of jelly; bring to a simmer.
• Mix cornstarch with the cold water; whisk into sauce.
• Simmer until lightly thickened.
• Slice pork and serve with a little 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 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.