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Butterflied Pork Loin on the Grill

1 4lb boneless pork loin roast
2 Onions; finely chopped
1 tb Fresh thyme leaves
1/2 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
1 tb Sugar
2 tb Hot pepper sauce
1/2 c Soy sauce
2 tb 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 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.

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