Sunday is usually our favorite day to cook a big meal! And whether it’s on the grill, in the oven or in a crock-pot, Sunday meals usually feature meat as the main attraction. We have several recipes for pork but this has become our favorite over the years because it’s really fresh and can be made inside or outside on the grill.
On a four-burner grill first put all four burners on high. When you are ready to put the pork on the grill, turn the two burners closest to the pork completely off. Keep the burner farthest from the pork on high, the next burner will stay on low. The heat from the other two burners will cook the pork even though the burners under it are off. You can use the other burners to also cook some potatoes and fresh veggies for a complete meal.
- 2-pound Pork Loin
- 2 cloves Garlic, minced
- 1 Lemon for zest
- 1/8 cup Parsley, chopped
- 1/8 cup Sage, chopped
- Olive Oil
- Kitchen Twine
- Pre-heat grill using all four burners on high. You will turn off the two burners closest to the pork (and under it) when you are ready to put the pork on the grill. The burner farthest from the pork will stay on high, with the next burner on low. If cooking in the oven, put it on 400 degrees.
- Rinse the pork with water
- Chop the parsley and sage
- Mince the garlic
- Pull the zest from one lemon
- Filet the pork into thirds to open it up and flatten it out
- Drizzle with olive oil
- Sprinkle salt and pepper to taste
- Add parsley, sage, lemon zest, and garlic
- Start rolling herbs inside the pork
- Use kitchen twine to keep the pork together, holding the herbs inside
- Add olive oil, salt and pepper to the outside of the pork
- Place pork on the grill using the burners that are turned off
- Cook for about 1 hour or until the temperature reads 150 degrees
- Cover and serve
If you want to add more to the inside of the pork, we have used diced up mushrooms and shallots in the past. This is also a great winter meal with mashed potatoes and vegetables!