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Roasted Pork Loin with Garlic




Source of Recipe


Internet


List of Ingredients




Why? Because pork fat rules, that's why!

There isn't a lot to this dish, it's quick and easy.

Garlic

Most of the work is in the garlic, and that ain't much. Just take a bunch of cloves, you can leave whole heads or just the cloves, and put them into a square tray made of aluminum foil. Douse them with some olive oil, and then season liberally with salt and pepper. Put them on the grill where they can receive indirect heat, but no direct flames. By the time the meat is ready, the garlic will be golden brown and soft. I just serve it up like a side dish--the sweet flavor of roasted garlic is wonderful with pork. You can also spread it on crusty french bread.

BTW, the skins of the garlic come off very easily when its cooked, so I wait until this point and remove the skins before serving.

Pork Tenderloin

Take a pork tenderloin that's been throroughly rubbed with peppercorns. Oil your grill, and throw it on over medium high heat. Once you've got it browned all around, with some nice grill marks. Turn down the heat to medium, move the pork to an area of indirect heat, and cook until your meat thermometer registers 160°F. I like to carve a little on the bias and then serve it up with the garlic and your other side dishes.



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