ONE TRIP TO GRILL LETS PORK LOVERS ENJOY TWO GARLIC-INSPIRED TASTES.

Grill once to eat twice. Wouldn't it be wonderful to savor the great flavor of charcoal-grilled food over two meals? Your family won't groan about leftovers if you make two deliciously different entrees from one stop at the grill. Preparing meals this way is so easy, it can be done any day of the week.

Pork does double-duty on the grill in these two recipes featuring a combination of popular Asian flavors. One evening, grill pork loin rubbed with a savory garlic paste. The fragrant aromas of pork and garlic as they sizzle over the coals will start mouths watering. Serve the pork with roasted potatoes or on a bed of jasmine rice, accompanied by your favorite vegetables.

The next day, transform the pork into a delectable Thai Salad. Sliced and tossed with shredded cabbage and a refreshing dressing flavored with mint and ginger, the tender meat will retain its savory grilled taste achieved from charcoal-barbecuing. After a busy day, having the extras on hand will help you to effortlessly prepare a meal your family will love.

GARLIC-PEPPER SKEWERED PORK

This recipe is a great time-saver - you grill enough pork to make two different meals.

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

6 to 15 cloves garlic, finely minced

1/3 cup fresh lime juice

3 tablespoons EACH packed brown sugar and soy sauce

2 tablespoons vegetable oil

2 teaspoons ground black pepper 

1/4 teaspoon cayenne pepper

8 green onions, cut in 2-inch pieces (optional)

4 (12- to 14-inch) metal skewers

Cutting crosswise, cut about 1 pound off roast; cut this pound crosswise into 6 1/2-inch thick chops. Set aside in a 9x13x2-inch dish.

Stand remaining 1 1/2-pound roast on end; cut roast in half, slicing down, across width and cutting lengthwise to make 2 wide slabs. Cut each slab across grain into 1/8-inch-thick slices; place in dish with chops.

In a medium bowl, combine all ingredients, except pork and green onions. Spoon marinade mixture over each pork chop and each pork slice; cover and refrigerate at least 1 hour or overnight.

Thread pork slices, ribbon style, onto skewers, alternating pork with green onion pieces. Grill skewers and chops over medium-hot coals about 3 minutes per side or until no longer pink in center. Chops may require 1 to 2 minutes longer. Do not overcook.

Remove skewers; serve immediately. (Cover and refrigerate grilled chops for Thai Pork Salad). Makes 4 skewers (plus 6 pork chops for Thai Pork Salad).

NUTRITION INFORMATION PER SERVING, 1 SKEWER: 247 calories; 23 grams protein; 7 grams carbohydrate, 13 grams fat; 73 milligrams cholesterol; 425 milligrams sodium.

THAI PORK SALAD 8 cups lightly packed shredded cabbage OR fresh packaged coleslaw 

1 cup lightly packed fresh cilantro leaves, coarsely chopped

30 large mint leaves, coarsely chopped

2 tablespoons vegetable oil

6 grilled pork loin chops, cut into 1/4-inch slices

1/2 large red onion, sliced in thin slivers

1/2 cup lightly salted roasted cashews OR peanuts

1/2 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper

1/3 cup fresh lime juice

1 tablespoon sugar

In a large bowl, combine cabbage, cilantro and mint; set aside.

In a 10-inch skillet, heat oil over medium-high heat. Add pork, onion, nuts, salt and cayenne. Cook and stir 2 minutes; remove from heat.

Stir in lime juice and sugar. Spoon hot pork mixture over cabbage; toss well to coat.

Serve immediately. Makes 5 main-dish servings or 8 to 10 side-dish servings.

NUTRITION INFORMATION PER SERVING: 281 calories; 18 grams protein; 21 grams carbohydrate; 15 grams fat; 41 milligrams cholesterol; 496 milligrams sodium.

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Photo: (Color) It's easy to get two meals with one trip tothe grill, cooking enough meat to make Garlic-Pepper Skewered Pork one night, and tasty Thai Pork Salad the next - with no family complaints about leftovers.