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





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.

Broiled/Grilled Caribou Steaks

Broiled/Grilled Caribou Steaks

Yield: 6 Servings

6 1/2 thick caribou steaks

1 bacon fat (or lard)

1 basting sauce

1 1/2 c red wine

3 T oil

1/8 t ginger,Ground

1 ds hot pepper sauce

1 salt and black pepper



Combine all the basting sauce ingredients and soak the venison

slices in the sauce for at least 24 hours. Pour off and reserve the sauce.

Put the meat on a board and pat it dry, then nick the edges of the

slices and rub them all over with the fat.



Heat the grill to medium-high and grill the steaks until medium-rare.

Baste the meat with the reserved basting sauce while cooking and turn

it once. When done, transfer the slices to a warmed serving platter,

and serve at once, with the remaining sauce in a sauce boat.

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