This is the same type pf pork loin that I buy and slice into chops.
Sometimes I leave a large piece to do as a roast – so mon mari can have sliced pork sandwiches.
Or we can just have leftovers and be lazy for a change.
I like using fresh ginger for this. You can usually buy just a small piece, but, if not, use 1/2 tsp powdered ginger.
The barbecue sauce will keep a week in the fridge and is great on chicken, too.
Barbecued Ginger-Rosemary Roast Pork
Total time: 60 minutes
- 1 small, boneless pork loin roast, around 1 1/2 lbs (720gr)
- 1 tbs paprika
- 1 tsp garlic powder
- 2 tsp dried rosemary
- Basting Sauce:
- 1 tbs fresh ginger, peeled, minced or 1/2 tsp ground ginger
- 3 tbs Dijon Mustard
- 2 tbs Balsamic vinegar
- 1 tbs Worcestershire
- Mix paprika, garlic and rosemary. Rub on pork.
- Start to cook on barbecue grill, over indirect heat with the cover closed.
- Mix remaining ingredients.
- Baste pork with sauce every 10 minutes, starting 30 minutes after you begin cooking.
- Pork is done when it reaches an internal temperature of 145F (62C). Use an instant read or a remote meat thermometer for best results. If you don’t have either, take the roast off and slice into it after 40 – 50 minutes (depending on weight and shape) to test. It should be pale pink in the center.
- When done, cover with foil and let rest for at least 5 minutes.
- Slice and serve with Ginger Barbecue Sauce.
- Note: Could also be roasted in a 400F (200C) oven for about the same amount of time
Ginger Barbecue Sauce
- 1 cup (8oz, 240ml) tomato sauce
- 2 tbs molasses
- 2 tbs cider vinegar or other vinegar
- 1 – 2 tsp dry mustard
- 1 – 2 tbs fresh ginger, peeled, minced or 1 – 2 tsp ground ginger
- 1 tbs soy sauce
- Heat all ingredients in a small saucepan, whisking to combine.
- Bring to a simmer just long enough to combine all ingredients. Taste and more mustard and or ginger if you like.
It was a distressing week for me regarding food and the world in general.
First I learned of the much-heralded development of Mayonnaise Ice Cream.
Why would anyone do that?
As one tweeter commented ‘Just because we can doesn’t mean we should’.
It was almost as distressing to learn that this, um, breakthrough flavor was done in Scotland.
Long winter perhaps?
Really, I thought the Scots had more sense….
Second I learned that food can be ‘cracked out’.
I’m on Pinterest and they (Pinterest) loves to send me emails of things that ‘might be of interest’.
The other morning it was a pin for Cracked Out Chicken.
I was bored (and still had coffee) so I clicked.
It was a recipe that used 2 cups of cooked chicken, 1 can of cream of chicken soup,1 cup of sour cream, 1 cup of cheese and ranch dressing mix.
Again I ask: Why would anyone do that?
Minimum chicken, no vegetables, no carbs, lots of salt and lots of fat.
Could one still find the chicken?
I don’t doubt that all the fat and salt tasted good….. So does a bag of potato chips but that doesn’t make it a healthy meal.
Curious as to whether or not ‘cracked out food’ was the current thing and I missed it, I googled it.
The term ‘cracked out’ is / was a reference to having over-indulged in one’s drug of choice. Now, apparently, it is also used to describe food that is, according to one source, ‘addictively delicious’.
One can find ‘cracked out’ almost anything….
One recipe for ‘crack potatoes’ uses frozen hash browns, sour cream, bacon, cheese and ranch dressing mix.
Nice… a simple side dish that everyone loves and contains all of your calorie needs for the entire day.
Quick question: Is ranch dressing mix the current equivalent to my mother’s favorite onion soup mix?
There are pages and pages of cracked food and, I’m guessing they all have lots of cheese, sour cream and ranch dressing mix.
In all fairness, I love foie gras and there is nothing healthy about it. But I only eat it once or, maybe, twice a year.
Somehow, I expect that cracked out whatever is more everyday food.
Another contributor to the obesity epidemic.
Oh – and it’s hot here (high 90’s) so I’m a bit cranky, anyway…..