Butterflied and stuffed, this delicious grilled pork loin with rosemary and garlic makes a wonderful roast for a weeknight meal or dinner party.
Did I mention that I love summer?! Since the days are longer, I’m finding every excuse to grill outside. The kids get to play, mom and dad get to relax and the whole family can enjoy a delicious meal.
One of my favorite cuts of meat is the pork loin. It is larger than the pork tenderloin cut, but just as tender, moist and delicious. It is also a cheaper cut of meat compared to the tenderloin, which makes it perfect for my wallet and for feeding my family of five.
Why this recipe is so awesome
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Since I like to use the pork loin, I usually purchase the large 8-pound pork loin from Costco then cut it in thirds. If I am not using the meat right away, I then vacuum seal each roast and freeze them individually.
For this recipe, I am using one of the roasts which is now about 2 ½ pounds in size. It is a very affordable meat that feeds my large family of 5 very easily. And everyone in my house loves pork and the tasty garlic and herb filling inside.
You do have to butterfly the pork loin, but don’t let that scare you. It is very easy and I share those easy steps below. Once butterflied, you can add any kind of stuffing inside. Another stuffed pork roast that I make for my family is this Italian pork roast that is stuffed with prosciutto and basil pesto.
Ingredients you need
- Pork loin: The pork loin is larger than the more expensive tenderloin. It is still a moist and tender cut of meat that is easier on the budget. Because of its larger size, it is also better for stuffing than the smaller pork tenderloin.
- Fresh herbs: You can use any combination of fresh herbs that you have growing in your garden. I used parsley and rosemary. Please use fresh herbs as dried herbs won’t taste the same.
- Kitchen staples: Garlic, extra virgin olive oil, salt and ground black pepper.
Step-by-step instructions
- Butterfly the pork loin. Place roast on cutting board and start cutting lengthwise, stopping about ½ inch before the edge. Now, cut into thicker half of roast, again, stopping about ½ inch before edge.
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- You are basically slicing your roast but not all the way and pulling up and opening the roast like a page of a book.
- Don’t worry if you did not cut it evenly. Just cover with some plastic wrap and use a meat mallet to pound it until flat and even.
- Add herbs. In a small bowl, combine herbs, garlic, olive oil, salt and pepper. Spread herb mixture evenly over surface of butterflied roast.
- Roll and tie. Roll meat tightly and tie with kitchen twine. Rub roast with olive oil and seasonw ith salt and pepper. Roast can be wrapped with plastic wrap and refrigerated for 24 hours if you are going to cook it later.
- Grill. Heat grill with all burners on high for 10 minutes, with lid closed. Place roast on grill and grill until browned all over. Leave primary burner on high and shut off other burners. Roast fat-side up on cooler side of the grill. Cook covered until internal temperature reads 140ºF. Let roast rest 15 minutes before carving and serving.
Recipe tips and FAQs
The key to moist and juicy pork, especially on the grill, is to sear the meat to seal in the juices. Because you are grilling a 2 ½ pound roast, you want your roast to be browned and caramelized on the outside, but moist and cooked thoroughly on the inside.
The trick is to heat up your grill on high for 10-15 minutes. Then brown the roast with all the burners on, or if you are using a charcoal grill, place the roast directly on the coals. It takes about 12 minutes to brown all sides of the roast
After the roast is browned, you reduce the heat on the grill and cook the roast slowly until the internal temperature is 140º, about 35 minutes. Just like all meats, you should let it rest for 10 minutes, keeping it tented as the temperature inside reaches a safe 145ºF.
Need more grilling recipes? You must try my grilled T-bone with creamy mushroom sauce, grilled butterflied leg of lamb and grilled flank steak with roasted tomato.
Storing/Freezing Instructions
TO STORE: Store any leftover roast in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Grilled Pork Loin Roast with Rosemary and Garlic
Ingredients
- 2 ½ lb pork loin
- ⅓ cup minced parsley
- 1 ½ tablespoon minced fresh rosemary
- 2 garlic minced cloves
- 3 tablespoon extra virgin olive oil divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- 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 tablespoon 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. 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.
- Rub prepared roast all over with 1 TBS olive oil and season with ½ teaspoon salt and ¼ teaspoon ground black pepper.
- 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.
- 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.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
