The Cooking? Done Yesterday

If you’re anything like me, you invite a group over for dinner, then realize that you’re stuck with the cooking.

But this informal menu preserves a day for the cook. Not only can this be prepared ahead, but the flavors benefit from advance preparation. It’s simple fare, too, the kind of food that works for lunch or supper and satisfies all ages.

The pork roast is roasted a day ahead, cooled completely, refrigerated overnight, then sliced and reheated in the oven. The plum and onion ketchup is gently reheated on the stove or in the microwave. The buns are warmed in the oven with the roast. Coleslaw, a selection of cheeses, a bowl of fresh fruit and chocolate chip cookies are easy add-ons, completing the menu.

Chipotle Pork Sandwiches

Active Work Time: 20 minutes * Total Preparation Time: 2 hours plus 1 hour marinating and 8 hours chilling

1 (2 1/2-pound) boneless pork loin roast

1 tablespoon pureed chipotle chile in adobo sauce

1 tablespoon sugar

1 tablespoon oil

2 teaspoons ground cumin

2 teaspoons coarse salt

2 teaspoons red wine vinegar

6 to 8 Kaiser rolls, for serving

Plum and Onion Ketchup

Line a shallow roasting pan with foil, extending a few inches beyond the edge of the pan.

Place the roast in the pan. Combine the pureed chipotle, sugar, oil, cumin, salt and vinegar. Brush the mixture over the surface of the pork. Let rest at room temperature for 1 hour.

Heat the oven to 350 degrees. Roast the pork uncovered for 1 hour. After 1 hour, pull the foil lining around the roast to prevent it from drying out. It’s OK if it’s not airtight. Roast until an instant read thermometer inserted in the center of the pork registers about 180 degrees, about 15 minutes. Pour off the pan juices in the foil into a small bowl; skim and reserve them for the ketchup. Cool the pork, still wrapped in foil, on a rack. When cool, refrigerate overnight or as long as 2 days. To serve, cut the pork into thin slices, stack, wrap in foil and warm in a 250-degree oven for 18 to 20 minutes. Wrap the rolls in foil and warm them in the oven with the pork.

To serve, smear the insides of the warm buns with about 1/3 cup warm Plum and Onion Ketchup for each, add sliced pork, cut the sandwich in half, place on a platter and serve.

6 to 8 servings. Each of 8 servings: 642 calories; 1,176 mg sodium; 167 mg cholesterol; 31 grams fat; 21 grams saturated fat; 33 grams carbohydrates; 53 grams protein; 1.37 grams fiber.

Plum and Onion Ketchup

Active Work Time: 15 minutes * Total Preparation Time: 30 minutes

1 tablespoon oil

2 large onions, halved and thinly sliced

2 large dark-skin plums, pitted and sliced

1/3 cup ketchup

1/3 cup dark brown sugar, packed

2 to 3 tablespoons pureed chipotle chiles in adobo sauce

3/4 teaspoon coarse salt

Pan juices reserved from roast pork

Heat the oil in a 10-inch nonstick skillet over medium-high heat. When hot, add the onions and plums. Cook, covered, stirring occasionally, until the plums disintegrate, about 10 minutes. Add the ketchup, brown sugar, pureed chipotles, salt and reserved pan juices from the roast pork. Stir well. Bring to simmer; cook, uncovered, until hot, about 5 minutes. Taste and adjust seasoning and chipotle puree. (This can be made several days ahead and refrigerated. To serve, gently reheat on the stovetop or in the microwave oven.)

8 servings. Each serving: 94 calories; 394 mg sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 19 grams carbohydrates; 1 gram protein; 1.24 grams fiber.

*

Tablecloth from Lavender Blue, Los Angeles.