Method

1. In a small pot, submerge garlic cloves in olive oil and cook uncovered over low heat until garlic softens and browns.
2. Butterfly the loin chop, cutting from the fat side (leave the two halves connected).
3. When the garlic is cooked, remove from the pan and drain. Retain the oil.
4. Rub cooked garlic vigorously into the cut face of the chop, crushing the cloves.
5. Salt generously and then place an even coat of fresh parsley leaves over the rubbed face of chop.
6. Beginning on the outside, roll the chop, folding the rubbed side in. Tie with butcher’s twine.
7. On the hot spot of the grill, sear the outside of the porchetta, rolling it until it is evenly crusted. (Don’t panic if the color changes or a crust forms—it all tastes amazing.)
8. Move the chop to a cooler spot on the grill, or elevate the grate, and continue to cook to 145 ̊F internal temperature (check with a meat thermometer).
9. Remove from heat and let the meat rest for several minutes.

Slice and serve with a light coat of the garlic cooking oil and fresh ground pepper.