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Rosemary Grilled Pork Loin - #2

GfwGfw Posts: 1,598
edited November -1 in EggHead Forum
<p />The short version... GREAT![p]The cautions... you must like garlic[p]The time... it cooked for 2 hours at 325 degrees - I took it off the grill at 160 degrees![p]RESULTS. The pork could be cut with a fork and the taste was great. The Rosemary merely blended into the pork.
[ul][li]Gfw's BBQ[/ul]


  • CornfedCornfed Posts: 1,324
    Gfw,[p]That looks awesome! Now I just have to clean the smear marks off my monitor as I was trying to get a quick taste...[p]Cornfed
  • RhumAndJerkRhumAndJerk Posts: 1,506
    That looks awesome. A long time ago, I posted the following recipe for Pork Roast with Garlic and Rosemary. The addition of the garlic really adds a great dimension to flavor. If you get a chance to try it, let me know.[p]Happy Grilling,

    [ul][li]Pork Roast with Garlic and Rosemary[/ul]
  • RhumAndJerkRhumAndJerk Posts: 1,506
    When I took a second look at your recipe, I realized that it is about the same thing. The only difference is that I cut the roast jellyroll style. It is a personal favorite of mine.[p]I know that you ate well now,

  • sprintersprinter Posts: 1,188
    Gfw,[p]Awesome Pork Gfw. When I first started cooking on the egg I cooked a lot of Pork loins as it seemed that they were cheap to buy and GREAT to eat, kinda helped me cut my teeth if you will on temp. control etc. I made one with a roasted garlic chutney, speaking of garlic. If I remember right it had about 14 HEADS of roasted garlic in a half of a loin. I jellyrolled it and cooked it and the garlic flavor was throughout the loin. Great stuff. Congrats on the loin and thanks for the pics, even though they make me hungry every time I look at them.[p]Troy
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