Grilled Pork Loin With Rosemary-Breadcrumb Crust

• 2 (3-pound) pork loins
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 cup coarse-grained Dijon mustard
• 1/2 cup olive oil
• 2 cups soft breadcrumbs
• 5 tablespoons finely chopped fresh rosemary
• 1/4 cup chopped garlic
• Garnishes: sliced fresh pears, fresh rosemary sprigs

1. Sprinkle pork loins evenly with salt and pepper.
2. Stir together mustard and 1/4 cup oil; spread evenly over pork. Stir together remaining oil and next 3 ingredients.
3. Light one side of a grill, heating to medium-high heat (350u0b0 to 400u0b0); leave other side unlit. Place pork over lit side, and grill, covered with grill lid, 8 minutes on each side or until browned. Remove pork from grill. Press breadcrumb mixture evenly over the top of each pork loin.
4. Grill over unlit side of grill, covered with grill lid, 35 to 40 minutes or until a meat thermometer inserted in thickest portion registers 155u0b0. Let stand 10 minutes before slicing. Garnish, if desired.

pork loins, salt, pepper, coarsegrained dijon, olive oil, breadcrumbs, fresh rosemary, garlic, rosemary sprigs

Taken from www.myrecipes.com/recipe/grilled-pork-loin-with-rosemary-breadcrumb-crust (may not work)