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March 20, 2020
Grilled Garlic Herb Pork Loin

Grilled Garlic Herb Pork Loin

March 20, 2020

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Disclosure: This post may contain affiliate links, meaning I get a small commission if you decide to make a purchase through my links, at no cost to you. Please read my Privacy Policy page for more info.

I’m all about cooking with real, all-natural ingredients and Smithfield Marinated Fresh Pork provides just that and today we will cook Grilled Garlic Herb Pork Loin. I’ve tried every flavor and I can’t pick a favorite, they’re all delicious. For this recipe, I am using the Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet, but you can use any pork loin filet that you can find. Let’s make this Grilled Garlic Herb Pork Loin.

Step 1:

Gather your ingredients and get to chopping. This Grilled Garlic Herb Pork Loin is easy to whip up and can be made in 30 minutes or less.

Grilled Garlic Herb Pork Loin Recipe

Step 2:

In a large skillet over medium heat, add 1 Tbsp oil with chopped bacon and cook until browned (3-4 minutes). Add diced mushrooms and diced onion, sauté until soft.

Grilled Garlic Herb Pork Loin Recipe

Step 3:

Add spinach, allow it to cook for 5 minutes. Season with salt and black pepper, chopped parsley, and minced garlic.

Grilled Garlic Herb Pork Loin Recipe

Step 4:

Take your Smithfield Marinated Roasted Garlic & Herb Fresh Pork Loin Filet, cut a slit all the way down the long end of your pork loin, making sure not to cut all the way through. Open pork loin up like a book, cover with a sheet of plastic wrap and pound with the flat side of a meat mallet until 1/2″ thick without tearing through the meat. Be careful.

Step 5:

Once you have the correct thickness, you will spread the mushroom, onion, and spinach mixture over the surface of the pork loin, leaving ½” at the borders.

Roll up the pork loin

Step 6:

Roll tightly starting with the long end (should look like a hot dog) and secure with Butcher twine or toothpicks. If using toothpicks, make sure to create a flat cooking surface by poking the toothpicks through parallel to each other. Season with salt and pepper.

Step 7:

Preheat the grill to high. On medium-high heat, cook the tenderloin for 4 minutes and then rotate it 90 degrees and cook for another 4 minutes and then flip and cook for another 4 minutes and rotate 90 degrees and cook for another 4 minutes.

Brown other sides for 1 minute each to make sure the tenderloin is browned on all sides.

Grilled Roasted Herb Loin

Step 8:

Remove from grill and let rest for 10 minutes. Cut into rings and sprinkle with parsley.

Grilled Garlic Herb Pork Loin Recipe main image

Don’t forget to subscribe to my page for the latest blog posts and exclusive content delivered right to your inbox. If you like this recipe, be sure to check out some of my other recipes below:

  1. The BEST Eggplant Teriyaki (Vegan)
  2. Pan Seared Salmon w/ Roasted Red Cabbage
  3. Filet Mignon w/ Blue Cheese Shallot Cream Sauce
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thumbnail pork loin filet image

Grilled Garlic Herb Pork Loin

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet
  • 3 Tbsp olive oil, divided
  • 3 slices bacon, chopped
  • 6 oz brown mushrooms, chopped
  • 1/2 small sweet onion, chopped
  • 1 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 2 garlic cloves, minced
  • 1-2 cups of baby spinach
  • 1/4 cup fresh parsley, chopped

Instructions

  1. In a large skillet over medium heat, add 1 Tbsp oil with chopped bacon and cook until browned (3-4 minutes). Add diced mushrooms and diced onion, sauté until soft.
  2. Add spinach, allow it to cook for 5 minutes. Season with salt and black pepper, chopped parsley and minced garlic.
  3. Cook another minute stirring constantly then transfer to a plate.
  4. Take your Smithfield Marinated Roasted Garlic & Herb Fresh Pork Loin Filet, cut a slit all the way down the long end of your pork loin, making sure not to cut all the way through. Open pork loin up like a book, cover with a sheet of plastic wrap and pound with the flat side of a meat mallet until 1/2" thick without tearing through the meat. Be careful.
  5. Once you have the correct thickness, you will spread the mushroom, onion and spinach mixture over the surface of the pork loin, leaving ½” at the borders.
  6. Roll tightly starting with the long end (should look like a hot dog) and secure with Butcher twine or toothpicks. If using toothpicks, make sure to create a flat cooking surface by poking the toothpicks parallel to each other. Season with salt and pepper.
  7. Preheat the grill to high heat. On medium-high heat, cook the tenderloin for 4 minutes and then rotate it 90 degrees and cook for another 4 minutes and then flip and cook for another 4 minutes and rotate 90 degrees and cook for another 4 minutes.
  8. Brown other sides for 1 minute each to make sure the tenderloin is browned on all sides.
  9. Remove from the grill and let rest for 10 minutes. Cut into rings and sprinkle with parsley.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 46mgSodium: 1058mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 16g

Did you make this recipe?

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© Samantha Shue
Cuisine: American / Category: Main Course
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Filed Under: Recipes, Main Course Tagged With: cook, garlic, Garlic Herb Pork, Garlic Herb Pork Lion, grill, Grilled Garlic Herb Pork, Grilled Garlic Herb Pork Lion, Grilled Herb Pork, Grilled Herb Pork Lion, heat, herb, Herb Pork, Herb Pork Loin, meat, recipe, roasted, smithfield, stay home, staying home, tenderloin

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Welcome to my blog, Salt & Sprinkles! I'm a food blogger, food photographer, and recipe developer. Wife to Zach and Mama to Jack!

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Who here is planning a Valentine’s Day date nigh Who here is planning a Valentine’s Day date night at home? We are! I don’t know what the dinner plan is yet, but I wanted to share with you my most trending recipe over on Pinterest! This Steak with Blue Cheese Shallot Sauce comes together in 35 minutes or less. It’s the perfect date night in dinner! Search for “Keto Filet Mignon” over on the blog for the recipe.
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#AD It's no secret that I love using @chobani Gree #AD It's no secret that I love using @chobani Greek Yogurt for numerous recipes on my blog. One of my all-time favorite recipes is this greek chicken! It's so easy to whip up, and Chobani® Greek Yogurt is the star of the dish. I like to use their plain yogurt to make the chicken marinade and also in my simple tzatziki sauce. Did you know that you can now earn on Ibotta with your purchase of Chobani® Greek Yogurt? Find it at @walmart!

Recipe:
Greek Chicken
Servings: 4
Ingredients
4 garlic cloves, minced
1/4 cup lemon juice
1 tbsp extra virgin olive oil
1/2 cup Chobani® Non-Fat Plain Greek yogurt
1 tsp fresh or dried dill
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

Instructions:
In a large bowl, add minced garlic, lemon juice, extra virgin olive oil, Chobani® Greek Yogurt, dill, thyme, salt, and pepper. Mix until combined.
Add chicken and coat well. Let the chicken marinade for at least 15 minutes.
Preheat a non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil.
Remove most of the marinade from the chicken before adding it to the skillet, or else it will burn.
Add chicken in an even layer to the skillet, leave some space between the chicken pieces so they'll brown rather than steam. You may need to work in batches depending on how big your skillet is.
Cook the chicken for 3-4 minutes and then flip the chicken and cook for an additional 3-4 minutes or until cooked through (165°F).
Remove chicken to a plate to rest.
Serve chicken over rice with a dollop (or two) of tzatziki sauce, diced red onion, fresh dill, and a lemon wedge.
Also find the full recipe for Greek Chicken  on the blog at www.saltandsprinkles.com. #Chobani
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Last day of work until a much needed break! I’m Last day of work until a much needed break! I’m also not taking on anymore food photography clients until 2021. I can’t wait to relax with Jack and Zach for a couple of weeks. I’m grateful for my life, but it’s ok to admit I’m exhausted too and looking forward to a break❤️ These are my Cake Mix Santa Cookies! 🎅🏻 (Sharing the recipe on stories later today)
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