- 1 1/2 pounds boneless pork
- 2 tablespoons Dijon mustard
- 2 garlic cloves, crushed
- 3 tablespoons chopped fresh or freeze dried chives
- 2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 2 teaspoons chopped fresh rosemary, or 1/2 teaspoons dried
- 1 teaspoon salt
- 1 tablespoon coarsely cracked black pepper
- 2 tablespoons olive oil
Trim all excess fat from meat. Cut down the length of loin halfway through and open up like a book to butterfly roast.
Combine mustard and garlic: rub all over meat. Combine chives, sage, thyme and rosemary. Sprinkle herbs evenly over opened side of pork. Season with 1/2 teaspoon salt and 1 teaspoon pepper. Fold roast back together and tie with butcher's twine or kitchen string that has been moistened with water to prevent burning. Season outside of porkloin with remaining salt and pepper; rub with olive oil.
Prepare a medium fire using all-natural lump charcoal. Place pork on an oiled grill, set 4-6 inches from the coals. Grill pork loin, turning and changing position occasionally, until golden brown and crisp outside and white throughout yet still moist, about 45 minutes. (Fire will probably be low by the time the meat is done.)
Let the roast stand 5 to 10 minutes before carving.