I have a fantastic recipe for grilled pork loin that uses a paste of salt, pepper, rosemary, fresh garlic and olive oil.
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Care to share?
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Rosemary Grilled Pork Loin
6 cloves garlic, peeled
1 bunch fresh rosemary, stemmed (about 1/4 cup leaves)
1 tablespoon coarse salt (kosher or sea)
1 tablespoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 boneless pork loin roast (about 2 pounds)
Combine the garlic, rosemary, salt and pepper in a mortar and pestle and pound to a smooth paste, then work in the oil. If you don’t have a mortar and pestle, combine all the ingredients in a spice mill or mini chopper and process to a puree. (I use a blender for this step.)
Using a long, sharp knife, cut the pork roast almost in half lengthwise, starting at one side. Open out the meat as you would a book, then cut a lengthwise pocket down the center of each side, starting and ending about 1/2 inch from each end and cutting almost all the way through to the other side. Spread half the herb paste over the surface and into the opckets of the opened-out roast, then bring the sides together so the meat resumes its original shape. Tie the roast at 1-inch intervals with butcher’s string, then spread the remaining herb paste over the entire surface, if desired, loosely cover the roast with plastic wrap and let it marinate in the refrigerator for 2 to four hourse, bringing it to room temperature while you preheat the grill.
Set up the grill for indirect grilling, placing a drip pan in the center, and preheat to medium. When ready to cook, oil the grill grate. Place the roast on the hot grate over the drip pan, cover the grill, and cook until the internal temperature registers 150-160 degrees (about 1-1 1/2 hours).
Transfer the roast to a cutting board or platter and let stand for 5 minutes, then remove the string and cut the roast into thin crosswise slices. Serve hot, warm, or at room temperature.