Serious Eats: Recipes

Recipe: Grilled Boneless Pork Loin with Tangerine-Rosemary Glaze

Posted by Ed Levine, July 6, 2007

Sometimes we all need a dish we can cook and get on the table in 20 minutes, max. When I'm in that "20 minutes from start to finish" frame of mind I often cook slices of boneless pork loin. I either slice the pork loin myself or have my butcher do it. Either way, boneless pork loin cooks fast, takes sauce well, and is easy to make. Here's a recipe for it from Chris Schlesinger and John Willoughby's The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue, certainly a contender for the greatest grilling book title ever. If you can't find fresh rosemary, use fresh oregano or thyme instead. Do not use dried rosemary, which has quite a different flavor from fresh.

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