Butterflied Pork Loin on the Grill

| Next >>

Title: Butterflied Pork Loin on the Grill
Yield: 8 -10 serve
Categories: Meat/pork, Ethnic, Jamaican

Ingredients:

-------------------------FORMATTED BY LISA CRAWFORD-------------------------
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


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
Posted to MM-Recipes Digest V3 #225

Date: 19 Aug 96 00:06:50 EDT

From: "Lisabeth Crawford (Pooh)"