Grilled Pork Loin Roast with Rosemary and Garlic

Butterflied and stuffed, this delicious grilled pork loin roast 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

1. Using a knife, lightly score the fat on top of pork loin.

2. 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.

You are basically slicing the roast, but not all the way and pulling up and opening the roast like a page of a book. It sounds more complicated than it is, trust me.

3. In a small bowl, combine herbs, garlic, ½ teaspoon salt, ¼ teaspoon black pepper and 2 TBS olive oil. Spread herb mixture evenly over surface of butterflied roast, leaving ½-inch border on all sides.

4. 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.

5. Heat grill with all burners on high for 10 minutes, with lid closed. Scrape and oil cooking grate.

6. 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 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.

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