Garlic Herb Barbecued Pork Loin

    (172)
    1 hour 15 minutes

    Rosemary and time pair wonderfully with pork. Keep an eye on it on the barbecue, this is one of those occasions where a meat thermometer is really useful.


    166 people made this

    Ingredients
    Serves: 4 

    • 1 whole pork fillet
    • 4 tablespoons olive oil
    • 3 cloves garlic, chopped
    • small handful chopped fresh thyme
    • small handful chopped fresh rosemary
    • salt and freshly ground black pepper to taste

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Cut a horizontal slit lengthwise halfway into the pork fillet, but don't cut all the way through. Rub tenderloin with olive oil.
    2. Insert garlic into the slit. Press thyme and rosemary into slit. Sprinkle fillet with salt and pepper.
    3. Preheat the BBQ for medium-high heat.
    4. Lightly oil the cooking grate. Place pork on barbecue. Cook approximately 1 hour, turning every 15 minutes, till done (or till to a minimum internal temperature of 72 C).
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (172)

    Reviews in English (127)

    by
    4

    Something else. Really great recipe! I was trying to find a way to add garlic to the pork and i never thought to cut it horizontally! But yes, dont cook for and hour... it took me about a half an hour on medium heat  -  29 Sep 2008

    by
    3

    Altered ingredient amounts. This was amazing!! I did cut back the olive oil a little, I used dried thyme because that's all I had at the time. I did use fresh rosemary (I grow it in my garden), I used double the garlic and I added 4 tbsp of white wine to the mix. I let it marinate a couple of hours before barbecuing over coals and wood. My God, really good!!!!.  -  29 Sep 2008

    by
    3

    Altered ingredient amounts. This was a great recipe; very quick and easy as well to prepare. I roasted my fillets in the oven instead of barbecuing. Also upped the rosemary and thyme a bit (also used dried instead of fresh). I am making this again next week for a merlot wine tasting party we are hosting.  -  29 Sep 2008

    Write a review

    Click on stars to rate
    See all 10 collections