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Jun 5, 2011

Butterflied Pork Loin On The Grill

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


Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books)


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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