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Butterflied pork loin on the grill

Yield: 8 -10 serve MM

Ingredients:

• 1 4lb boneless pork loin roast
• 2 Onions; finely chopped
• 1 tb Fresh thyme leaves
• 1/2 ts Ground allspice
• 1/4 ts Ground nutmeg
• 1/4 ts Ground cinnamon
• 1 tb Sugar
• 2 tb Hot pepper sauce
• 1/2 c Soy sauce
• 2 tb Vegetable oil

Instructions:

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. Nutritional info per serving: 366 cal; 27g pro 8g carb 25g fat (62%) 1g fiber 90mg chol 596g sodium Source: Jerk: Barbecue from Jamaica by Helen Willinsky

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