Grilled Pork Loin With Rosemary-Breadcrumb Crust

Southern Living
Grilled Pork Loin With Rosemary-Breadcrumb Crust Recipe
Makes 10 to 12 servings


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2 (3-pound) pork loins
2 teaspoons salt
1 teaspoon pepper
1/4 cup coarse-grained Dijon mustard
1/2 cup olive oil
2 cups soft breadcrumbs
5 tablespoons finely chopped fresh rosemary
1/4 cup chopped garlic
Garnishes: sliced fresh pears, fresh rosemary sprigs


Prep: 30 Minutes
Grill: 56 Minutes
Stand: 10 Minutes

Sprinkle pork loins evenly with salt and pepper.

Stir together mustard and 1/4 cup oil; spread evenly over pork. Stir together remaining oil and next 3 ingredients.

Light one side of a grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place pork over lit side, and grill, covered with grill lid, 8 minutes on each side or until browned. Remove pork from grill. Press breadcrumb mixture evenly over the top of each pork loin.

Grill over unlit side of grill, covered with grill lid, 35 to 40 minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 10 minutes before slicing. Garnish, if desired.

Created date

August 2005