Pork Loin with Lemon, Thyme, and Garlic

A few minutes of prep yield deliciously spectacular results.

PREP: 15 minutes plus standing

GRILL: 50 minutes

MAKES: 8 main-dish servings

4 lemons

4 garlic cloves, crushed with garlic press

2 tablespoons fresh thyme leaves, chopped

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon coarsely ground black pepper

1 boneless pork loin roast (3 pounds), trimmed

1. Prepare gas grill for covered indirect grilling over medium heat. If using a charcoal grill, prepare it for covered indirect-heat grilling with drip pan as manufacturer directs.

2. From 2 lemons, grate 1 tablespoon peel and squeeze 1 tablespoon juice. Cut each remaining lemon into 4 wedges.

3. In small bowl, combine lemon peel and juice, garlic, thyme, oil, salt, and pepper.

4. Make 10 to 12 (1-inch-long and ½-inch-deep) slits in pork. Rub pork all over with lemon mixture, pushing some into slits.

5. Place pork on hot grill rack and cook over direct heat 10 minutes, turning several times to sear all sides. Move pork to hot grill rack over drip pan or away from the heat source on a gas grill; cover grill and cook pork until instant-read meat thermometer inserted into center of pork registers 150°F, about 40 minutes.

6. Transfer pork to cutting board; let stand 5 minutes to allow juices to set for easier slicing. (Internal temperature of pork will rise 5°F to 10°F upon standing.)

7. Serve sliced pork with lemon wedges and any juices from cutting board.

EACH SERVING: About 350 calories, 35g protein, 3g carbohydrate, 21g total fat (7g saturated), 112mg cholesterol, 240mg sodium