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