Loin of pork with rosemary and garlic

Recipe from: 12/10/1998 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 5
    whole cloves garlic
  • 5
    sprigs fresh rosemary
  • 1
    deboned loin of pork
  • 45
    olive oil
  • 100
    red wine
  • freshly ground black pepper
  • salt


Place the garlic and rosemary on top of the loin of pork and secure with a piece of string. Place the meat in a non-metal container. Blend the oil, red wine, black pepper and salt and pour over the meat. Marinate for 24 hours. Wrap the meat and a little of the marinade in a sheet of aluminium foil and cook high above medium coals for about half an hour. Remove the aluminium foil and continue cooking until just done. Brush occasionally with the marinade. Bring the remaining marinade and meat juices to the boil and serve with the pork. Wrap baby potatoes, garlic and a little olive oil in aluminium foil and cook over the coals. Serve with the pork.

Read more on: pork  |  grill


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