June 13th, 2016
From Flavorwalla by Floyd Cardoz (Artisan Books).
In a spice/coffee grinder, finely grind the cloves and cinnamon stick together. Set aside.
Squeeze the juice from the orange and lemon slices into a large ziplock bag and add the slices to the bag. Add the oil, garlic, ginger, rosemary, paprika, pepper, mustard powder, the reserved cloves and cinnamon, and the salt. Place the pork in the bag, seal the bag, and massage it to distribute the marinade all over the meat. Marinate in the refrigerator overnight.
Prepare a medium-hot charcoal grill for indirect heat, arranging the coals on one side of the grill. Or, if using a gas grill, turn one burner off after the grill has reached temperature. Remove the pork from the marinade and let stand while the grill heats.
Strain the marinade and reserve the solids; discard the liquid.
Place the pork loin on the cool side of the grill. Coat the loin with the reserved solid marinade ingredients. Cover the grill, with the vent in the lid directly over the meat if possible, and open the vent; you may have to adjust the vent in the bottom of the grill so that the smoke pulls properly through the top vent. Grill-roast until the pork is cooked to medium, about 30 minutes; it should still be pink and juicy. Transfer to a cooling rack and let rest, uncovered, for 8 minutes.
Slice the pork against the grain and serve.