- 2-4 lbs Pork Sirloin
- 6-8 cloves garlic minced
- 1 Tablespoon salt
- 2 teaspoons dried sage
- 2 teaspoons dried rosemary
- 2 teaspoons black pepper
- 2 Tablespoons butter or margarine
- 1 Tablespoon chili powder
- 2 Tablespoons Olive Oil
Crush rosemary, sage, salt, chili powder and pepper using a mortar and pestle. Add minced garlic and mash into a paste. Add the butter and heat in microwave for about 10 seconds to melt the butter. Mix the paste.
Rub the paste on all sides of the pork sirloin and place in plastic bag and refrigerate for 1 to 24 hours.
Pre-heat grill on high heat.
Heat 2 Tablespoons of olive oil over medium high heat and place the sirloin in the hot oil. Watch for splatters. Cover to reduce splattering. Cook over medium heat, turning regularly, for about 20 minutes. Add more oil as necessary so that the herbs do not burn. Save the oil and herbs.
Place the sirloin on the grill and turn after 2 minutes to put the grill marks on the meat. Lower the grill temperature to low and cook for about 20 minutes, turning regularly. Cut the sirloin in half and grill the inside cut portion for about 10 minutes over medium heat. Slice the sirloin into 1/2 inch slices and grill until thoroughly cooked. Spoon the oil and herbs on top of each slice of meat, cook for 5 minutes, turn and put the oil mixture on the other side. Watch for flare up in the grill from the dripping oil.
Serve with Apple sauce or Apple Chutney and white rice.
