Grilled Lemon-Garlic Butter Pork Loin, Asparagus & Ramps

  • 6 garlic cloves, minced
  • ½ c. olive oil
  • 1 tsp. Italian seasoning
  • 1 tsp. Dried rosemary
  • 1 lemon, halved
  • 1 (2-3 lb.) pork loin roast
  • 8 oz. thick asparagus spears
  • 8 oz. whole ramps
  • 1 T. butter

In a gallon-sized resealable bag, combine the minced garlic, olive oil, Italian seasoning, rosemary, and juice from ½ of the lemon (refrigerate other half of the lemon until ready to use); seal and shake to combine. Add the pork loin roast to the bag and reseal, removing as much air as possible. Marinate in the refrigerator for at least 3 hours and as long as 2 days.

When ready to grill, prepare a grill for indirect grilling over medium-high heat. I prefer to set a cast iron grill plate on the grill to distribute heat and keep juices from causing flare ups. While the grill is heating, clean the asparagus and ramps; remove woody parts of the asparagus stems and set aside.

Remove the pork loin roast from the bag and place it on the grill plate. Cover the grill and allow the roast to grill for 20 minutes before opening the grill and turning the roast; grill for another 20 minutes.

Open the grill and turn the roast and set both the asparagus spears and whole ramps on the grill plate and juice the reserved ½ lemon over the meat and vegetables. Close the grill and cook for another 10 minutes before removing it all to a large serving plate. Add the butter to the green parts of the ramps and all the residual heat to melt the butter.

  • Yields: 4 servings
  • Preparation Time: 1 hour plus marinating time

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