Ingredients

Instructions

  1. Prepare grill for medium-hot indirect cooking, or preheat oven to 425°F.
  2. Place pork on a large sheet of plastic wrap.
  3. In a small bowl, mix together oil, garlic, rosemary, salt and pepper, crushing rosemary slightly with a spoon as you mix; spread mixture over pork, covering entire surface.
  4. Wrap loin tightly in plastic wrap and refrigerate for at least one hour (and up to overnight).
  5. Remove plastic wrap and place pork on grill.
  6. Grill outdoors over indirect heat, turning occasionally, until a meat thermometer inserted in center reads 160°F, about 25 minutes.
  7. Or indoors, place tenderloin in a shallow roasting pan and roast until internal temperature reaches 160°F, about 20 minutes.
  8. (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the internal temperature be at least 160°F.).
  9. Remove pork from grill or oven and let rest for 10 minutes before slicing.
  10. Toss arugula with vinaigrette and serve with pork.
  11. 5 Points yields about 3 ounces of pork and 1 cup of arugula per serving.