Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Green Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup olive oil
- 6 cloves garlic, minced
- 2 tbsp snipped fresh basil
- 2 tbsp snipped chives or chopped green onion
- 2 tsp chili powder or ¼ teaspoon ground red pepper
- 1 tsp snipped fresh sage or oregano
- 1 tsp salt
- ½ tsp pepper
- 1 x 3-to 4-lb boneless pork top loin roast (double loin, tied)
Directions
In a small mixing bowl, combine all ingredients except meat.
Place meat in a large plastic bag set in a shallow dish.
Pour marinade over meat.
Close bag. Turn several times.
Marinate in refrigerator 2 to 24 hours, turning occasionally.
Remove meat from bag.
Discard marinade.
Insert a meat thermometer into the thickest part of the roast (or use an instant-read thermometer to start checking the roast after 1 hour of grilling).
In a covered grill, arrange preheated coals around drip pan (or follow manufacturer's directions for cooking over indirect heat on your gas grill)
Test for medium-low heat above pan.
Place meat on grill rack over drip pan.
Cover and grill for 1½ to 2¼ hours or until meat thermometer registers 155°F.
Remove roast and cover with foil.
Let stand 15 minutes before carving (the internal temperature of the meat should rise 5°F upon standing, to 160°F).
Remove strings and slice meat to serve.
Use any leftover pork for sandwiches.