Yield: 12 servings
1 (4-pound) pork loin

Kosher or coarsely ground sea salt

1 to 2 tablespoons dried rosemary

Coarsely ground black pepper

3/4 cup purchased or homemade chipotle-raspberry sauce

1/2 cup fresh rosemary leaves, removed from stem, then very coarsely chopped

1/2 teaspoon freshly ground cumin seeds (see note)

6 cloves garlic, peeled and finely minced

About 1/4 cup olive oil

The day before grilling, rub pork loin with 1 to 2 tablespoons salt, then with dried rosemary, then with 1 to 2 tablespoons ground pepper. Coat entire roast, including the ends.

Place roast in a large plastic food storage bag. Pour chipotle-raspberry sauce over the roast, then pull the plastic bag tight and close with a twist tie. Marinate in the coldest part of the refrigerator for 8 to 15 hours.

About 2 1/2 hours before grilling, mix together 2 teaspoons salt, 1 tablespoon ground pepper, fresh rosemary, ground cumin and garlic. Drizzle in enough oil to form a thin paste, thick enough to stick to a spoon and not runny. Transfer pork to a cutting board. Cut about 3/4 through the pork loin lengthwise. Open the roast like a book, then coat the cut surfaces with the seasoning paste. Tie the roast back together in four places with butchers' twine. Return to the refrigerator for 1 to 1 1/2 hours. Discard leftover marinade.

Place charcoal briquets on one side of the grill; light charcoal. Cover and let grill come to 375 degrees (medium-hot).

Sear roast directly over the hot coals, turning frequently to char the crust all around, including the ends. This should take about 8 minutes.

Move the seared roast to the indirect heat (the side of the grill with no coals), then cover. Leave the vent open. After 1 hour, begin checking the roast. Grill until the meat reaches an internal temperature of 155 to 160 degrees. Remove from the grill and let stand for 10 minutes, then slice pork and serve.

Per serving: 432 calories; 24g fat (50 percent calories from fat); 6g saturated fat; 155mg cholesterol; 50g protein; 4g carbohydrate; 1g sugar; 1g fiber; 1,283mg sodium; 26mg calcium; 757mg potassium.

Note: If using purchased ground cumin, use a pinch more than 1/2 teaspoon.