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Grilled Pork Loin with Herb-Mustard Rub

8 servings


  • 1 tablespoon olive oil
  • 1/3 cup minced rosemary, sage and thyme
  • 2 teaspoons coarse salt 
  • 4 garlic cloves, minced
  • 3 tablespoons Dijon mustard
  • 1 pork loin, about 2 1/2 pounds, trimmed of fat
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon butter


1. Mix the olive oil, herbs, salt, garlic and mustard. 

2. Rub the pork with the herb mixture. 

3. Roast the pork over a medium fire until the internal temperature is 145º. (May also be done in a 350º oven.)

4. Place the pork on a plate and cover with aluminum foil. Allow to rest 20 minutes. 

5. Drain the pork juices from the plate into a small sauce pan. Add the vinegar and bring to a simmer. Stir in the butter. Correct the seasoning. 

To serve, slice and arrange slices on a platter. Spoon sauce over and garnish with rosemary sprigs if desired. 

Nutritional Estimate: 8 Servings. Per serving: 222 Calories; 0 g Total Carbs; 0 g Dietary Fiber; 0 g Sugars; 7 g Fat; 91 mg Cholesterol; 56 mg Sodium; 34 g Protein. Weight Watchers: 5 points.


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