A Dad, a Son and Their Grills: Rosemary Grilled Pork Loin

This is one of our favorite recipes from the BBQ Bible cookbook. We doubled the ingredients since our pork loin was a little over 4 pounds. This was cooked indirect on the Egg.

Ingredients:
6 cloves garlic, peeled
1 bunch fresh rosemary, stemmed (about 1/4 cup)
1 tablespoon coarse (kosher or sea) salt
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 pound to a smooth paste with the pestle, 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.

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 pockets 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 marinate in the refrigerator for 2-4 hours bringing it to room temperature while you preheat the grill.

Rotisserie method: Set up the grill for rotisserie and preheat the grill to high. When ready to cook, skewer the roast lengthwise on the spit and let it rotate on the grill until well browned on all sides and cooked through, about 1 hour. The internal temperature should register at least 160 degrees F. when an instant –read meat thermometer is inserted.

Indirect grilling method: Set up the grill for indirect grilling by pushing the coals to the side and placing a drip pan in the middle. 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 160 degrees F., 1- 1 1/2 hours.

Transfer the roast to a cutting board or platter, removing it from the spit first if necessary, and let stand for 5 minutes, then remove the string and cut the roast into thin crosswise slices. Serve hot, warm, or (as they do in Italy) at room temperature.