Pork loin goes on the grill, then into beans and rice
A pork roast on the grill is a beautiful thing. Not the skinny pork tenderloins that have become so popular lately (they’re expensive now, and frankly, don’t have that much flavor), but a loin — the piece that’s cut into thick chops and should be cooked just till pink. It’s a superb cut for hot coals. Marinate a boneless loin in fresh ginger (rub the knob on a Microplane grater or on the fine holes of a box grater), add paprika, and let it sit for an hour or two before it hits the fire. Add a spoonful of quick cucumber pickles to the plate, made with pickling cukes (in season, finally), parsley, and vinegar.
For your follow-up dinner, simmer a pot of Cuban-style rice with a chili pepper, add red beans, strips of pork, and plenty of fresh herbs. The recipe makes enough so you’ll have another lunch or two later in the week. The meat adds a slight smoky note to this economical dish, so the effect of the charcoals is apparent long after the coals have turned to ash.
SHOPPING LIST
(For grilled pork, red beans and rice)
1 boneless pork loin (3 pounds)
10 pickling cukes
1 large onion
1 bunch scallions
2 cloves garlic
1 piece (2 inches) fresh ginger
1 jalapeno or other chili pepper
1 bunch fresh oregano
½ bunch fresh parsley
Handful fresh cilantro (optional)
Salt and pepper
4 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon sweet or hot paprika
1½ cups long-grain white rice
2 cans (15 or 16 ounces) red beans
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