1. In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.). 2. Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. 3. Transfer to cutting board; tent with foil and let stand 5 minutes. 4. Cut into 1/2-inch (1 cm) thick slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
