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.
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Agree with the previous review...the crumbs are difficult to adhere, but with patience, I was able to get a good crust on the pork loin. Plan for a bit of a mess on the grill. The flavor and the tenderness of the pork overall was worth it, though. I'll be making this recipe again. I used the leftover crumbs on some broccoli that I grilled as well. My family loved them both.
I found the recipe a bit boring and yet the rosemary was quite overpowering.
It was very difficult to get the crumbs to adhere. I had to be very careful with the finished result or they'd fall off. I broiled them to finish them off because the pork was cooked before the breadcrumbs were done.
I doubt I'll ever make this again.