GRILLED BUTTERFLIED PORK LOIN WITH HERB AND GARLIC MARINADE

GRILLED BUTTERFLIED PORK LOIN WITH HERB AND GARLIC MARINADE (for six to eight)

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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


  1. 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.
  1. 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.)
  1. 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.
  1. 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.

SERVE WITH:  Pureed butternut squash with ginger and garlic and sautéed Swiss chard with onions or, if you’re hearing the call of the south, serve collards and mashed sweet potatoes

adapted from Julia Child and More Company

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