Recipe: Grilled (or Roasted) Pork Loin with Tomato Marmalade Sauce (make ahead)

GRILLED (OR ROASTED) PORK LOIN WITH TOMATO MARMALADE SAUCE

"This is a recipe designed for travel. The loin of pork is braised in the oven and then frozen to make the trip. When you arrive it likely will be defrosted. Rub the spices on the pork and then briefly grill it for great flavor. If something should interrupt your grilling plans, the meat is ready to eat without more cooking. Read below for how to use the leftovers for other easy meals."

FOR THE ROAST PORK:
Nonstick spray oil
1 (5 to 7 pound) boneless pork loin
About 2 cups apple juice
1 medium-size sweet onion, sliced (preferably Vidalia or Walla Walla)

FOR THE PORK RUB:
1 teaspoon garlic powder
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon paprika
1 tablespoon dark brown sugar
1 teaspoon salt
1 recipe Tomato Marmalade Sauce (recipe follows)

TO ROAST THE PORK:
Preheat the oven to 350 degrees F. Spray a roasting pan (not hugely larger than the pork loin) with nonstick spray oil.

Place the pork loin in the roasting pan and pour enough apple juice over it to reach halfway up the loin. Place the onion slices over the pork.

Cover with foil and roast in the preheated oven for 20 minutes per pound or until the meat registers an internal temperature of 150 degrees F.

Remove from the oven and let the meat cool in the juice. When it is cool, wrap in aluminum foil and freeze.

Before continuing, defrost the pork roast.

For the pork rub: In a small bowl, mix together the garlic powder, cumin, black pepper, paprika, brown sugar and salt. Rub the loin with the spice mixture and allow it to sit for about 2 hours before grilling.

Build a charcoal fire in an outdoor grill. If using a gas grill, preheat on high and then adjust to medium. When the coals are all gray but still hot, grill the pork about 4 inches above the fire, turning the meat to expose all sides to the heat. So that all of the juices will be retained, be careful not to pierce the meat. The meat is ready when it is warmed through and has a nice brown finish, approximately 30 minutes.

Serve with Tomato Marmalade Sauce (recipe follows).

TOMATO MARMALADE SAUCE
Makes about 1 cup

1 pound tomatoes, peeled, seeded and chopped
3 thin slices lemon, unpeeled, seeded and chopped
2 tablespoons minced fresh ginger root
3 tablespoons dark brown sugar
1/4 teaspoon salt
1/2 cup water

In a heavy saucepan over medium-high heat, mix together all the ingredients and bring to a boil. Reduce the heat to low and simmer until the sauce is syrupy, about 45 minutes. Serve warm.

SUGGESTIONS FOR USING LEFTOVERS:

Second Time Around:
Make sandwiches of thinly sliced pork and lettuce tucked between slices of toasted olive bread spread with chipotle mayonnaise. (Chipotle chili peppers are dried jalapenos. To make chipotle mayonnaise, soak 2 chipotle peppers in 1/4 cup water for 10 minutes. Seed the chilies, then chop them and combine with 1/2 to 2/3 cup of mayonnaise, or to taste. Drained chipotles in adobo sauce may be substituted.)

Third Time Out:
Julienne the remaining pork and toss with sugar snap peas, snow peas or shelled peas (raw or blanched) or a combination of the above. Add thin strips of scallions and dress with soy sauce mixed with dark sesame oil. If you're in the middle of nowhere, use canned, drained baby limas instead of fresh peas.

Makes 10 servings plus leftovers
Source: Jane Adams Finn in The Washington Post, June 2, 1999