1 4 pound boneless pork loin roast
2 onions, finely chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon allspice, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon cinnamon, ground
1 tablespoon sugar
2 tablespoon hot pepper sauce
1/2 cup soy sauce
2 tablespoons 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 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. Cook the roast 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.

Yield: 8 Servings

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