Butterflied Pork Loin On The Grill


  • 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.