Lynn's Best Herb-and-Garlic Pork

Lynn's Best Herb-and-Garlic Pork - 1g Carbs, 0g Fiber From: Midwest Living Makes 12 servings Prep: 15 minutes Marinate: 2 to 24 hours Grill: 1 1/2 hours

1/4 cup olive oil 6 cloves garlic, minced 2 Tbsp snipped fresh basil 2 Tbsp snipped chives or chopped green onion 2 tsp chili powder or 1/4 teaspoon ground red pepper 1 tsp snipped fresh sage or oregano 1 tsp salt 1/2 tsp pepper 1 3-to 4-lb boneless pork top loin roast (double loin, tied)

1. In a small mixing bowl, combine all ingredients except meat. Place meat in a large plastic bag set in a shallow dish. Pour marinade over meat. Close bag. Turn several times. Marinate in refrigerator 2 to 24 hours, turning occasionally.

2. Remove meat from bag. Discard marinade. Insert a meat thermometer into the thickest part of the roast. (Or use an instant-read thermometer to start checking the roast after 1 hour of grilling.)

3. In a covered grill, arrange preheated coals around drip pan (or follow manufacturer's directions for cooking over indirect heat on your gas grill.) Test for medium-low heat above pan. Place meat on grill rack over drip pan. Cover and grill for 1-1/2 to 2-1/4 hours or until meat thermometer registers 155 degree F. Remove roast and cover with foil. Let stand 15 minutes before carving. (The internal temperature of the meat should rise 5 degrees F upon standing, to 160 degree F.)

4. Remove strings and slice meat to serve. Use any leftover pork for sandwiches.

Makes 12 servings

Nutrition per Serving: 181 Calories, 8g Total Fat, 62mg Cholesterol, 239mg Sodium, 1g Carbs, 0g Fiber, 25g Protein

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