*PORK SHOULD BE SINGLE TOP LOIN ROAST
MARINATE 24 HOURS
In a small bowl combine thyme sage rosemary garlic pepper salt and crushed red pepper Rub onto pork loin, place in baking dish cover tightly and refrigerate 24 hours (I only did it for 4-5 hours and it was fine)
In a grill with a cover, arrange preheated coals around a drip pan (I used aluminim foil and folded up edges to prevent drips and placed this directly on the grill). Insert a meat thermometer into the center of meat Place meat on grill rack Cover and grill 1 to 1 1/4 hours or until meat thermometer registers 160 (this was much faster than I thought and I let the temp get to 180 the roast was still very good)
Meanwhile to prepare the pineapple cut lengthwise into 4 wedges leaving leaves on fruit (these burned up in the grill so they need to be placed beyond the cooking surface) Cut away center core The last 15 minutes of grilling the meat Brush the pineapple with oil and place directly over coals Grill turning occasionally about 15 minutes or until tender.
To serve loosen pineapple peel by cutting between peel and fruit Slice pork Arrange slices on platter with pineapple and Savory black beans
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 100 | ||
Calories from Fat: 22 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 583.4mg | 20 % | |
Potassium 180.9mg | 5 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 18.4g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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