BUTTERFLIED PORK LOIN ON THE GRILL

1 (4-pound) boneless pork loin
2 onions, peeled, finely chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon sugar
2 tablespoons hot red pepper sauce
1/4 cup soy sauce
2 tablespoons vegetable oil
Jamaican coleslaw, optional (recipe follows)

Trim any excess fat from the pork loin. Butterfly the loin by cutting horizontally through the center almost to the end, then opening the meat like a book. The meat should lie flat. Place the pork in a shallow dish.

In a mixing bowl, combine the onion, thyme, allspice, nutmeg, cinnamon, sugar, hot sauce, soy sauce and vegetable oil. Spread this paste all over the pork loin, cover and refrigerate for 4 to 6 hours or overnight. Bring the meat to room temperature before grilling.

Prepare a medium-hot fire or preheat the grill to 350 degrees F.

IF USING CHARCOAL:
Once the coals are ready, rake them to one side. Set a drip pan in the center of the grill and arrange the coals around it to provide indirect heat.

IF USING A GAS GRILL:
Preheat all the burners and then shut one off for indirect grilling.

Place the pork on the grill over the pan and away from the heat source. Cover the grill and cook for about 2 hours, turning the meat once, or until an instant-read thermometer registers 155 to 165 degrees F.

Remove from the grill and let rest before slicing. Cut the loin in half lengthwise and cut into thin slices. Serve with cole slaw if desired.

COLESLAW

4 cups shredded cabbage
3/4 cup shredded carrots
1/2 cup chopped toasted nuts
1/2 cup mayonnaise
2 tablespoons sugar
1 tablespoon cider vinegar
1 tablespoon dry jerk seasoning

In a large bowl combine cabbage, carrots and nuts.

In a small bowl whisk together mayonnaise, sugar, cider vinegar and dry jerk seasoning. Spoon mayonnaise mixture over cabbage and mix well. Cover and chill before serving.

Serves: 10
Source: Jerk from Jamaica Barbecue Caribbean Style by Helen Willinsky