Butterflied Pork Loin On The Grill

  1. Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center almost to the end, then opening the meat up like a book. If in doubt, ask your butcher to butterfly it for you. The meat should lie flat. Place the pork in a shallow dish.
  2. Combine the remaining ingredients to make a jerk paste. Spread the paste all over the pork loin, cover, and refrigerate for 4 to 6 hours. Let the chilled meat come to room temperature before grilling.
  3. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 350u0b0F. If you are using a charcoal grill, when the coals have burned down, rake them to the side. Set a drip pan in the center of the grill and arrange the coals around it to provide indirect heat. If you're using a gas grill, place the drip pan away from the burner.
  4. Place the pork on the grill over the pan. Cook for about 2 hours, turning the meat once, or until an instant-read thermometer inserted in the center of the meat registers 155u0b0 to 165u0b0F.
  5. Cut the butterflied pork loin in half lengthwise. Cut into thin slices and serve.

pork roast, onions, thyme, ground jamaican allspice, ground nutmeg, ground cinnamon, hot pepper, soy sauce, vegetable oil

Taken from www.epicurious.com/recipes/food/views/butterflied-pork-loin-on-the-grill-238248 (may not work)

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