Recipe #21 BBQ Pork Loin

Ordering the meat:
For double loins of pork, ask the butcher for centre cut loins of pork tied together.

Preparing the Herb Marinate:

Per pound of pork
1 tsp salt
1/8 tsp freshly ground pepper
1/4 tsp ground thyme or sage
1/8 tsp ground bay leaf
Pinch of allspice
Optional: 1/2 clove of mashed garlic

Mix all ingredients together and rub them into the surface of the pork. Place in a a covered dish. Turn the meat 2 or 3 times. Marinate for about 6 hours

Brush off excess spices with a paper towel. Add olive oil. Slide the pork onto a spit rotissarie and BBQ on medium high heat. The meat is done when the internal temperature reaches 165 degrees F.
Alternatively, roast in an oven at 325 degrees F, basting with juices occaisionally.

Remove the trussing strings, slice and transfer to a serving platter.

This recipe is taken from Julia Child's "Mastering the Art of French Cooking", pages 376 and 380.