Ingredients
1/4 cup olive oil
1/4 cup lemon juice
4 cloves garlic, minced (I used minced garlic in a jar)
2 tbls minced thyme leaves
2 tbls miced rosemary
2 tbls Dijon mustard (I used a grainy German mustard)
2 tsp kosher salt
2 tsp course-ground black pepper
1 (4-5 lb) boneless pork loin roast (I used a smaller pork tenderloin)
1/4 cup lemon juice
4 cloves garlic, minced (I used minced garlic in a jar)
2 tbls minced thyme leaves
2 tbls miced rosemary
2 tbls Dijon mustard (I used a grainy German mustard)
2 tsp kosher salt
2 tsp course-ground black pepper
1 (4-5 lb) boneless pork loin roast (I used a smaller pork tenderloin)
Method
In large resealable plastic bag combine 1st 8 ingredients and mix to combine. Add pork roast, seal and refrigerate at least 4 hours and up to 2 days (I did 1 day). Remove pork from marinade discarding marinade, and let stand at room temperature for 30 minutes. Pre-heat grill to medium-high (350-400); grill roast with lid closed 10-15 minutes per side depending on thickness or roast or until a meat themometer inserted in thickest portion registers 145. Let roast stand 10 minutes before slicing. Garnish with lemon wedges, fresh thyme and rosemary if desired!
Enjoy,
Mary
Enjoy,
Mary