<p>The perfect complement to a fresh green salad, this Balsamic Grilled Pork Loin is both flavorful and moist; a fantastic choice for an al fresco summer dinner.</p>
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Ingredients
- 2 tablespoons Italian Dressing
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon chop Rosemary, Fresh
- 1 pound Pork Roast
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 4 ounces
- 215 Calories
- 11g Total Fat
- 2g Sat Fat
- 0g Trans Fat
- 73mg Cholesterol
- 126mg Sodium
- 3g Total Carb
- 0g Fiber
- 2g Total Sugars (Includes 0g Added Sugars)
- 24g Protein
- 5 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a small bowl, create marinade by combining Italian dressing, balsamic vinegar, and rosemary.
- Rub pork loin in marinade.
- Place pork in fridge and allow to sit for at least one hour.
- Grill over indirect heat for 25 minutes or until internal temp reaches 145.
- Let rest 10 minutes before serving.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine Italian dressing, balsamic vinegar, and rosemary.
- Divide among indicated number gallon freezer bags.
- Divide pork loin into marinade bags.
- Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Grill over indirect heat for 45-60 minutes or until internal temp reaches 145.
- Let rest 10 minutes before serving.