Serves: 4
Total Calories: 66

6 cloves garlic, peeled
1 bunch rosemary, fresh, stemmed (about 1/4 cup leaves)
1 tablespoon salt, coarse (kosher or sea)
1 tablespoon black pepper, freshly ground
2 tablespoons olive oil, extra-virgin
1 pork rolled loinroast, , boneless (about 2 pounds)

1. 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 purée.

2. 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 to 4 hours, bringing it to room temperature while you preheat the grill.

3. Rotisserie method: Set up the grill for the rotisserie) and preheat the grill to high. When ready to cook, skewer the roast lengthwise on the rotisserie 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°F when an instant-read meat thermometer is inserted.

Indirect grilling method: 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 as above, 1 to 1 1/2 hours.

4. 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.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 66
Calories from Fat: 60

More Recipes from the The Barbecue Bible Cookbook:
Balinese Roast Pork / Babi Guling
Brazilian Pork Rollatini
Chile-Marinated Pork In The Style Of Oaxaca / Cecina Adobada
Cuban Christmas Eve "Pig" / Lechon Asado
Cuban Mojo
Elizabeth Karmel's North Carolina-Style Pulled Pork
Grilled Pork With Fiery Salsa / Poc Chuc
Jamaican Jerk Pork Tenderloin
Memphis-Style Ribs
North Carolina-Style Coleslaw
Oaxacan-Style Pork Ribs
Pork With Moorish Seasonings / Pinchos Morunos
Rasta Ribs
Romy's Ribs With Filipino Seasonings
Rosemary Grilled Pork Loin
Salsa Mexicana
Susur Lee's Chinese Barbecued Pork
Sweet Pork Sate / Sate' Babi Manis
Sweet and Garlicky Pork Chops
Uruguayan Grilled Stuffed, Rolled Pork / Pamplona de Puerco
Vinegar Sauce