4 lb. boneless pork loin, tied
1/4 c. olive oil
2 tbsp. minced garlic
1 tbsp. minced fresh rosemary (or 1 tsp. dried)
1 tbsp. minced fresh thyme (or 1 tsp. dried)
1 tsp. salt
1 tsp. freshly ground pepper
1/4 tsp. allspice

Combine oil and all seasonings. Rub over pork, wrap and refrigerate up to 24 hours.

TO GRILL: Prepare grill for indirect cooking (40 charcoal briquettes and light, when hot put half on each side). Place roast in center, cook, turning every 15 minutes until 160 degrees on meat thermometer or 60 to 70 minutes.

TO ROAST: Brown in olive oil. Roast in oven at 375 degrees about 60 to 70 minutes until meat thermometer reaches 160 degrees. Let stand 10 minutes before slicing. 8 to 10 servings.