Vermont Castings

Grill-Roasted Rosemary Pork Loin

Deep-roasted, moist, seasoned pork—an excellent centerpiece for a family feast.

Prep Time
0 to 15 minutes
Requires attention
Cook Time
30 to 45 minutes
Grill-Roasted Rosemary Pork Loin



    1. Preheat grill to high.
    2. Slice loin down the middle vertically, about three-quarters of the way through. Open loin up. Remove leaves from rosemary sprigs and mince them with the garlic. Mix together well. Season rosemary mixture with pepper to taste. Sprinkle about half of the rosemary mixture inside the loin. Dot with 2 to 3 tablespoons (28 to 45 g) butter. Close loin, then tie together in several places with wet kitchen string. Rub outside of loin with an additional 2 to 3 tablespoons (28 to 45 g) butter, and then with remaining rosemary mixture.
    3. Position drip pan away from heated area of gas grill. Place loin on grate directly over heat. Grill until seared on all sides, about 3 minutes per side; watch for flare-ups and squirt with water as necessary. Move loin to grate over drip pan. Cover grill and cook until internal temperature reaches 155°F (68°C), about 45 minutes.
    4. Transfer loin to serving platter; tent lightly with foil and let stand for 10 minutes before slicing. The internal temperature of the loin will rise during this time; final temperature should be 160°F (71°C).


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