Ww 5 Points - Rosemary And Garlic Grilled Pork Loin

• 1 lb lean pork tenderloin, use one whole loin
• 1 tablespoon olive oil
• 3 medium garlic cloves, crushed
• 2 tablespoons rosemary, fresh
• 1/2 teaspoon table salt
• 1 teaspoon black pepper
• 4 cups arugula
• 1/2 cup fat-free red wine vinaigrette

1. Prepare grill for medium-hot indirect cooking, or preheat oven to 425u0b0F.
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 160u0b0F, about 25 minutes.
7. Or indoors, place tenderloin in a shallow roasting pan and roast until internal temperature reaches 160u0b0F, 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 160u0b0F.).
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.

lean pork tenderloin, olive oil, garlic, rosemary, salt, black pepper, arugula, red wine vinaigrette

Taken from www.food.com/recipe/ww-5-points-rosemary-and-garlic-grilled-pork-loin-223511 (may not work)