FORMATTED BY LISA CRAWFORD
1 4lb boneless pork loin roast
2 onions, finely chopped
1 tbsp fresh thyme leaves
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp sugar
2 tbsp hot pepper sauce
1/2 cup soy sauce
2 tbsp vegetable oil
Directions
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.
Nutritional info per serving: 366 cal; 27g pro, 8g carb, 25g fat
(62%), 1g fiber, 90mg chol, 596g sodium
Source: Jerk: Barbecue from Jamaica by Helen Willinsky
Servings: 8 -10 serve
Butterflied Pork Loin On The Grill Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Recipes as an idea can be traced back into distant history, in truth as far back into history as early Egypt, and maybe even further. However, sadly, these early cook books were just simple hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe found, according to historians is a series of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As our culinary historical trip moves on a few more years we find a couple of recipe books which were published in the fourteenth century : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that we all know today, but instead recipes for the types of meals prepared by the chefs of the upper classes of that period. In the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices like basil and rosemary. These new spices and herbs created an explosion in recipe books, the majority of which are kept safe in private collections. Over the following few hundred years, the families of Europe competed to serve up the most extravagent meals, and as a result the best chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Butterflied Pork Loin On The Grill recipe.
