A Whiter Shade of Pale

Here's something I didn't know. Even in Los Angeles California, land of eternal sunshine, most people don't barbecue all year round. Isn't it a pity?

Here's a link to a great article by Charles Perry of The Los Angeles Times about how he's jonesing for the Que even in LA's harsh winter. The article's too long to reproduce here, but I've taken his recipe for Roast Pork and reprinted it below.

Winter Roast Rork with Basil Pomegranate Sauce

Total time: About 2 hours, plus 12 to 14 hours brining time

Servings: 10 to 12

Note: Pomegranate molasses is available at Middle Eastern markets, Whole Foods stores and Surfas in Culver City. Use a 2 1/2 -gallon or larger sealable plastic bag for brining.

Basil pomegranate sauce

• 1/2 cup pomegranate molasses
• 1 clove garlic, crushed
• 2 tablespoons minced fresh basil
• Salt

Put the pomegranate molasses, one-fourth cup water, garlic and basil in a saucepan. Bring to a boil, then reduce the heat to low and simmer 5 minutes. Salt to taste. This can be made ahead of time and reheated for serving. Strain into a gravy boat.

Pork loin roast

• 2/3 cup kosher salt
• 2 tablespoons sugar
• 4- to 5-pound tied boneless pork loin roast
• 1 Onion
• 4 large carrots
• 2 tablespoons olive oil
• Salt and pepper
• Basil pomegranate sauce

1. To brine the roast, dissolve the salt and sugar in 1 gallon of water in a large bowl. Place the pork loin in a large plastic sealable (brining) bag, pour in the liquid and seal. Marinate for 12 to 14 hours in the refrigerator.

2. Cut the onion in eight pieces and purée in a food processor. Place the onion in a fine strainer or double layers of cheesecloth, press out the onion juice and discard the solids. Set the juice aside (to use for basting).

3. Remove the meat from the brine and pat dry. Allow to stand at room temperature for up to 30 minutes. Heat the grill. On a gas grill, heat up half the grill, as the meat should cook over indirect heat. For a charcoal grill, arrange hot coals to either side of the grill. When the grill is hot (400 degrees), oil the rack and place meat onto the rack, not directly above the heat. Cover the grill and cook until an instant-read thermometer reads 137 to 140 degrees, about 20 minutes per pound. (The temperature will rise about 10 degrees, to medium, after it's removed from heat.) Baste with onion juice every 15 minutes. If the outer part of the roast is done before the center comes to temperature, tent with foil to prevent from drying out.

4. Peel the carrots and cut them on the bias in large chunks (about 3 inches). Toss with 2 tablespoons olive oil and salt and pepper to taste. About an hour after the roast has been put on the grill, put the carrots on the grill around the roast.

5. When the meat is done, remove it to a serving dish, cover with foil and let rest 10 minutes. Serve with the carrots and warm pomegranate sauce.