Butterflied Pork Loin On The Grill
Yield: 8 Servings
1
4lb boneless pork loin roast
2
onions,finely chopped
1 T
fresh thyme leaves
1/2 t
allspice,Ground
1/4 t
nutmeg,Ground
1/4 t
cinnamon,Ground
1 T
sugar
2 T
hot pepper sauce
1/2 c
soy sauce
2 T
vegetable oil
Trim any excess fat from the pork roast.
Butterfly the roast by
cutting horizontally through the center. The meat should lie flat.
Place the pork in a flat dish. Combine the remaining ingredients to
make a jerk paste. Spread the paste over the pork loin, cover and
marinate in the refrigerator for at least 4 hours. Prepare a fire on
the grill. When the coals have burned down and are medium hot, to
catch the drippings. The roast should cook over medium coals for
approximately 2 hours or until a meat thermometer reads 150 to 160
degrees. Cut the pork loin in half lengthwise and carve in thin
slices.
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