Butterflied Pork Loin On The Grill Recipe
Yield: 8 -10 serveRecipe by luhu.jp
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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp