Barbecued Ginger-Rosemary Roast Pork

Total time: 60 minutes
   I like using fresh ginger for this.  You can usually buy just a small piece, but, if not, use 1/2 tsp powdered ginger.

 Ingredients:

• 1 small, boneless pork loin roast, around 1 1/2 lbs (720gr)  more if you want sandwiches
• 1 tbs paprika
• 1 tsp garlic powder
• 2 tsp dried rosemary
• Basting Sauce:
• 1 tbs fresh ginger, peeled, minced about 3 slices the size of an American quarter or 1 euro coin
• 3 tbs Dijon Mustard
• 2 tbs Balsamic vinegar
• 1 tbs Worcestershire

 Instructions:

• 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 

     Similar to our regular barbecue sauce but a bit spicier with the ginger and mustard. This will keep a week in the fridge.... But it never lasts that long.   Adding the full 4 tsp of mustard and ginger will make it a bit spicy/hot.

 Ingredients:

• 1 cup (8oz, 240ml) tomato sauce
• 2 tbs molasses
• 2 tbs cider vinegar or other vinegar
• 1 - 2 tsp dry mustard    try 2 tsp, taste after heating, add more if you like
• 1 - 2 tsp ground ginger  try 2 tsp, taste after heating, add more if you like
• 1 tbs soy sauce

 Instructions:

• Heat all ingredients in a small saucepan, whisking to combine. 
• Bring to a simmer just long enough to combine all ingredients. Taste and adjust.