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Butterflied Pork Loin On The Grill

Ingredients
 


FORMATTED BY LISA CRAWFORD

1 4lb boneless pork loin roast
2 onions, finely chopped
1 tbsp fresh thyme leaves
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp sugar
2 tbsp hot pepper sauce
1/2 cup soy sauce
2 tbsp vegetable oil




 
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Preparation
 
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

 

 
Servings: 8

 

 

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