3 cloves garlic, pressed
1 1/2 teaspoons salt
1 1/2 teaspoons crushed red pepper
1 teaspoon ground black pepper
1 1/2 teaspoons dried basil
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 1/2 teaspoons fresh ginger
1 teaspoon dried marjoram
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon dried thyme
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/8 teaspoon dried marjoram
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried basil
Place garlic and salt in a large stock pot over medium heat. Cover and reduce heat to low; simmer 10 minutes.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the red pepper, black pepper, basil, sage, oregano, sage, oregano, basil, thyme, rosemary, ginger, marjoram, basil, lemon zest and thyme. Place marinade in the pan of the stock pot; heat through. Stir in marinade and toss evenly. Pour over pork and toss to coat. Cover and let marinade stand; let stand for 10 minutes.
Preheat grill for high heat. Place pork on grill, pushing to break up large pieces. Brush lid with marinade and brush lightly with marinade.
Place pork on grill, with lid and lid facing down. Roll and cut to desired thickness. Brush with marinade. Cover and turn to coat.
Place grill on grill top rack. Grill 20 minutes per pound of weight, until internal temperature reaches 140 degrees F (70 degrees C).
Lightly oil grate. Grill 10 minutes per pound of weight per inch of thickness, about 8 minutes per pound of weight.