A butterflied pork loin grilled to juicy perfection, offering a smoky and tender cut of meat.

Ingredients

• 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

Directions

1. 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
2. approximately 2 hours or until a meat thermometer reads 150 to 160 degrees. Cut the pork loin in half lengthwise and carve in thin
3. slices.