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.

Basil-Grilled Loin Chops

Yield: 4 Servings

8 lamb loin chops
1 T dijon mustard
1 T balsamic (or red wine
-vinegar)
2 garlic cloves,minced
1/4 t pepper
1/4 c olive oil
4 t basil leaves,slivered,fresh

Use fresh or frozen chops. If using frozen, thaw in refrigerator
overnight. Dry chops well, slash each edge once and arrange in single
layer in shallow glass baking dish.

In small bowl, whisk in mustard, vinegar, garlic and pepper. slowly whisk in oil; then stir in basil.

Pour and spread over chops, turning to coat both sides. Cover and
refrigerate for at least 1 hour, but not more than four hours.

Bring to room temperature 30 minutes before grilling. Place chops on oiled
grill 4 to 6 inches above medium-hot coals or on medium-high setting
and grill for about 5 minutes per side or until done to your liking.

Babi Pangang (Indonesian Grilled Pork)

Yield: 4 Servings

MARINADE =======================
1 lb pork,marbled
2 t ginger,ground
1 garlic clove
1 onion
3 T ketjap manis
1 pepper
1 salt
1 lemon juice

SAUCE ==========================
1 c stock
2 T sugar
1 T sherry
1 T oil
70 g tomato puree
1/2 t gourmet powder (ve-tsin)
1 onion,small
1 garlic clove

Preparation of the meat: Make a mixture of all the above mentioned
ingredients and rub the meat with it. Brown it in a frying pan with
either butter or oil.

Basting the meat regularly. Simmer for 10-15 minutes. Drain the meat and put under a hot grill for a few minutes until glazed. Keep warm.

Sauce Preparation: Cut the onion in fine rings or slices and fry them together with the finely cut garlic in oil or margarine. When nicely browned add the mixture of the stock, sugar, sherry, tomato puree and gourmet powder. Simmer for 5 minutes while stirring the sauce continuously.

Add water as necessary.

How to Serve: Pour the hot sauce over the warm sliced meat and
garnish it with Chopped Vegetable Pickle and Shrimp Crackers. Eat it
with rice or Mei (noodles).