Grilled Butterflied Pork Loin

Grilled Butterflied Pork Loin

** 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


  1. Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center. The meat should lie flat.
  2. 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.
  3. 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.

Yield: 8 Servings


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What a good recipe, I approved something similar in India more than a year ago for a treatment with and I felt that very appetizing flavor, I recommend it