GRILLED BUTTERFLIED PORK LOIN WITH HERB AND GARLIC MARINADE (for six to eight)
a butterflied pork loin1 or more teaspoons coarse salt
For the marinade:
2 or 3 large garlic cloves
2 teaspoons salt
½ teaspoon each dried rosemary leaves and thyme
1/8 teaspoon powdered allspice
about 3 tablespoons olive oil
- Peel and mince the garlic cloves, then mash them to a paste with the salt using a large, heavy knife. Grind the rosemary leaves, using a small mortar and pestle or a small bowl and the handle of a wooden spoon. Add the thyme, allspice and pureed garlic, then stir in the oil.
- Spread out the pork, fat side down, and paint the flesh with the marinade. (Pork may be made to this point a day in advance. Wrap and refrigerate.)
- Prepare the grill for cooking. If using a charcoal grill, open the vents in the bottom of the grill, then light the charcoal. When charcoal turns grayish white (about 15 minutes after lighting) hold your hand 5 inches above the grill rack. Fire is medium-hot when you can hold your hand there for just 3 to 4 seconds. If using a gas grill, preheat it on high, covered, for 20 minutes, then reduce heat to moderate.
- Lightly oil the grill rack. Drain the pork, leaving some marinade clinging. Grill pork on one side for 5 minutes, turn, and grill on other side for 5 minutes. Put the lid on grill, leaving it slightly ajar (so that the coals don’t die out) and continue cooking 10 minutes more, for a total of 20 minutes. (Cover the grill completely if flare-ups occur). Remove and let stand, loosely tented with aluminum foil, 20 minutes before cutting.
adapted from Julia Child and More Company