Lynn's Best Herb-and-Garlic Pork

Description

Contributed by Healthy Recipes for diabetic Friends Y-Group

• Source: Midwest Living
• Prep: 15 minutes | Marinate: 2 to 24 hours | Grill: 1½ hours
• Makes 12 servings

Ingredients

• ¼ 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 ¼ teaspoon ground red pepper
• 1 tsp snipped fresh sage or oregano
• 1 tsp salt
• ½ tsp pepper
• 1 x 3-to 4-lb boneless pork top loin roast (double loin, tied)

Directions

1. In a small mixing bowl, combine all ingredients except meat.
2. Place meat in a large plastic bag set in a shallow dish.
3. Pour marinade over meat.
4. Close bag. Turn several times.
5. Marinate in refrigerator 2 to 24 hours, turning occasionally.
6. Remove meat from bag.
7. Discard marinade.
8. 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).
9. In a covered grill, arrange preheated coals around drip pan (or follow manufacturer's directions for cooking over indirect heat on your gas grill)
10. Test for medium-low heat above pan.
11. Place meat on grill rack over drip pan.
12. Cover and grill for 1½ to 2¼ hours or until meat thermometer registers 155°F.
13. Remove roast and cover with foil.
14. Let stand 15 minutes before carving (the internal temperature of the meat should rise 5°F upon standing, to 160°F).
15. Remove strings and slice meat to serve.
16. Use any leftover pork for sandwiches.

Nutritional information

Per serving:

• 181 Calories | 8g Total Fat | 62mg Cholesterol | 239mg Sodium | 1g Carbs | 0g Fiber | 25g Protein