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. - WandaSue (lou)