I’ve made this recipe from Epicurious before. It’s very good.
Here’s another one I’ve made. Couldn’t tell you where I got the recipe, though. It’s very good also.
Pork Loin in a Rosemary Jacket
Makes 4 to 5 servings
One 2-pound boneless center-cut pork loin, about 8 inches long and 4 inches in diameter (see note)
3 large navel oranges, rinsed and dried
1 1/2 teaspoons chopped rosemary, plus 10 to 12 long rosemary sprigs
1 teaspoon chopped thyme, plus 10 to 12 long thyme sprigs
1 tablespoon chopped garlic
kosher salt, coarsely ground black pepper
1/4 cup Dijon mustard with seeds
Place roast on work surface, and with sharp knife held parallel to work surface make a slit 3/4 of the way through center of roast. Do not cut all the way through. Open meat out like it was an open book and set aside.
Grate enough zest from oranges to yield 1 tablespoon and place in small mixing bowl. Juice oranges and set aside.
To bowl with orange peel, add chopped rosemary, chopped thyme, garlic, 1/4 teaspoon salt and several grinds of black pepper. Mix well. Spread mixture on one side of opened meat and then close. Brush entire outside surface (top, bottom, sides and ends) of meat with mustard. Encase roast alternately with rosemary and thyme sprigs, leaving short, rounded ends uncovered. (The mustard will help the herbs adhere to the meat.)
Tie roast with cotton kitchen twine at 1-inch intervals. Place roast in ziplock bag and add reserved orange juice. Refrigerate, turning several times while marinating, 6 hours or overnight.
One hour before grilling, remove meat from refrigerator and bring to room temperature. Pour marinade into small saucepan and boil over high heat 5 minutes. Set aside for basting roast.
Oil grill rack and arrange 4 to 5 inches from heat source. Prepare grill. When ready, grill roast over a hot fire, covered with lid of grill. Turn and baste roast often with reserved marinade as this will keep herbs and string from burning. Grill until instant-read thermometer registers 155 to 160 degrees when placed into thickest part of roast. Grilling time should be between 55 and 70 minutes or longer. Time will vary depending on type of grill used and intensity of heat.
When done, remove pork loin and cool 10 minutes. Cut string and remove herbs. Slice into 1/4 - to 1/2 -inch-thick slices. Arrange overlapping slices on platter and salt lightly.
Note: Pork loins of similar weights can vary in shape. For this recipe, a single loin, which is long and slender, is the best choice.