Grilled Pork Loin With Rosemary-Breadcrumb Crust

  • brianam Posted: 06/23/09
    Worthy of a Special Occasion

    Love this recipe, make it all the time.

  • JeffAxelrod Posted: 10/25/12
    Worthy of a Special Occasion

    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.

  • CindyHancock Posted: 06/02/13
    Worthy of a Special Occasion

    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.


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