Instructions: If you are using the marinade, rub the oil over the pork, then coat it evenly with the dry marinade. Let stand for at least 1 hour, or cover and refrigerate for several hours. Meanwhile, in a small bowl stir together the marmalade, mustard, ginger, Worcestershire sauce, salt, and pepper.

Prepare a fire for indirect-heat cooking in a covered grill. Position the oiled grill rack 4 to 6 inches above the fire. Place the pork on the rack so it is not directly over the fire, cover the grill and open the vents halfway. Cook for 45 minutes, then turn the roast. Add more coals if necessary to maintail a constant temperature. Cook for 40 to 50 minutes longer, brushing with the marmalade mixture every 10 minutes and turning once or twice. The pork is done when a meat thermometer registers 160 degrees.

Remove from the grill, cover loosely with aluminum foil, and let rest for 10 minutes. To serve, snip the strings and cut into slices 1/4-inch thick.

This recipe serves 8.

Comments: The optional dry marinade helps bring out the natural flavor of pork, and the orange-ginger mixture gives the meat a dark, spicy glaze. Dry mixtures of salt, pepper, herbs, and spices rubbed over food several hours before grilling are good flavor enhancers. Since boneless pork loin is so easy to carve an serve, this is a good recipe to double for a crowd. Accompany it with grilled apple rings or applesauce.

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