Rosemary Grilled Pork Loin

Adapted from "The BARBECUE BIBLE - Steven Raichlen" 

• 1 2lb Boneless Pork Loin
• 1/4 cup of fresh Rosemary leaves
• 6 cloves of peeled garlic
• 1 tablespoon Kosher Salt
• 1 tablespoon ground black pepper
• 2 1/2 tablespoons extra virgin olive oil

Combine the Rosemary, garlic, salt and pepper in a mortar - use the pestle to pound to a smooth paste. Mix in the olive oil. The result should be a nice paste.

	Start by splitting the pork loin down the middle. My butcher cut it all the way through. The original recipe suggests leaving about a 1 inch seam between the two pieces.
	Next take a sharp knife and cut pockets in each side - the cut should leave a minimum of 1/2 inch on each end. Don't cut all the way through - leave about 1/2 inch.
	Spread 1/2 the paste through each pocket and on the open areas.
	Tie pieces back together with butcher's string and put the balance of the paste on the outsides and ends on the loin. It's now 8:30am with a cooking time of about 4:00pm. The original recipe suggested a 2-4 hour marinate, mine will be a little longer.

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