Butterflied Pork Loin On The Grill

Yield: 8 Servings

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

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.