MAPLE-GLAZED PORK LOIN

1 (3-pound) boneless pork loin
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup barbecue sauce
1/4 cup maple syrup
2 teaspoons grated orange zest (colored part of rind)
OPTIONAL GARNISHES:
green grapes, red grapes, fresh Italian parsley

Preheat barbecue that has cover. Arrange hot coals around drip pan.

Rub pork with mixture of ginger and salt.

In a small bowl, combine barbecue sauce, syrup and orange zest; set aside.

Insert meat thermometer (not the instant-read type) in thickest part of meat. Place pork loin, fat side up, on grill rack over drip pan. Grill with lid down 2-21/2 hours or to 160 degrees on meat thermometer, basting frequently with barbecue-sauce mixture during the last hour of cooking, replenishing hardwood charcoal as needed.

TO SERVE:
Remove pork from barbecue and cut into thin slices. Garnish with red grapes, green grapes and parsley sprigs.

Makes 12 servings
Source: The Kansas City Barbeque Society Cookbook