Butterflied Pork Loin On The Grill

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

Home · About Us · Privacy · Contact Us

Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Butterflied Pork Loin On The Grill

ethnic

----FORMATTED BY LISA CRAWFORD----
1 4lb boneless pork loin roast
2 onions; finely chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon sugar
2 tablespoon hot pepper sauce
1/2 cup soy sauce
2 tablespoon 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. 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