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Grilled Rosemary Pork Loin
1/3 cup minced fresh parsley
1 1/2 tablespoons minced fresh rosemary
2 garlic cloves, minced
Salt and pepper
3 tablespoons extra-virgin olive oil
1 boneless pork loin roast (2 1/2 to 3 pounds), fat on top scored lightly
Combine parsley, rosemary, garlic, 3/4 teaspoon salt, 3/4 teaspoon pepper, and 2 tablespoons oil in bowl.
Butterfly the pork loin by cutting it, lenghtwise, to the center, then make a cut 120º on the left side and right side, being careful not to cut all the way through. Fold it out into three triangle wedges. Cover with plastic wrap, and mash with a meat tenderizer to flatten down the peaks formed from the cut.
Spread with herb mixture, leaving 1/2-inch border on all sides. Roll tightly, then tie roast at 1-inch intervals with kitchen twine. (Roast can be wrapped tightly with plastic and refrigerated for 24 hours.)
Heat all burners on high, covered, for 15 minutes. (For charcoal grill, light coals; when covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.
Rub prepared roast all over with remaining oil and season with salt and pepper. Place roast opposite primary burner (for charcoal grill, place roast directly over coals) and grill until well browned all over, about 12 minutes. Arrange roast fat-side up, leave primary burner on high, and shut off other burner(s). (For charcoal grill, position roast fat-side up on cooler side of grill.) Cook, covered, until meat registers 150 degrees, 45 to 55 minutes. Transfer pork to cutting board, tent with foil, and let rest 15 minutes. The temperature will continue to rise. Remove twine, slice, and serve.