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Step 4Prepare the garlic, loin, and onion
If you have a large head of garlic, pull cloves out till you get to the middle. The middle cloves are smaller and I find that using smaller cloves enables you to leave the garlic in at the end for great flavor without getting smacked in the face with garlic flavor at various times through your meal. Put the cloves on your veggies cutting board and give them a smack under your knife or a spatula. This will make them easy to peal and open up the clove to flavor the meat as it has been crushed.
Quick Tip: Rub your hands on some stainless steel like a spatula, spoon, or other cooking utensil (preferably not your knife) to loosen the bonds of the garlic to your skin and they won't smell like garlic. Thanks Alton Brown.
Take the loin out of whatever package it came with and put it on your meat cutting board. Take your knife and puncture the loin deep enough to insert the small garlic cloves you've prepared. Just sort of randomly insert them, there is no wrong way to do this. Break out your friends salt and pepper and season the meat well.
Cut both ends off the onion, peal off the outer dry layers and cut it in half. You are going to grill this so you want it whole.
Quick Tip: Rub your hands on some stainless steel like a spatula, spoon, or other cooking utensil (preferably not your knife) to loosen the bonds of the garlic to your skin and they won't smell like garlic. Thanks Alton Brown.
Take the loin out of whatever package it came with and put it on your meat cutting board. Take your knife and puncture the loin deep enough to insert the small garlic cloves you've prepared. Just sort of randomly insert them, there is no wrong way to do this. Break out your friends salt and pepper and season the meat well.
Cut both ends off the onion, peal off the outer dry layers and cut it in half. You are going to grill this so you want it whole.
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