BUTTERFLIED PORK LOIN ON THE GRILL

      Title: BUTTERFLIED PORK LOIN ON THE GRILL
  Categories: Miamiherald, Meat/pork, Ethnic, Jamaican
       Yield: 8 -10 serve
  
 MMMMM-----------------FORMATTED BY LISA CRAWFORD----------------------
       1    4lb boneless pork loin roast
       2    Onions; finely chopped
       1 tb Fresh thyme leaves
     1/2 ts Ground allspice
     1/4 ts Ground nutmeg
     1/4 ts Ground cinnamon
       1 tb Sugar
       2 tb Hot pepper sauce
     1/2 c  Soy sauce
       2 tb 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.
   
   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
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