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Braided pork loin with cranberry and blood orance sauce

Stuffed pork loin

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Ingredients
  

  • 3 ½ kg pork loin
  • 1 tbsp olive oil
  • 1 small sweet onion caramelized
  • 3 cup spinach chopped
  • ¾ cup sundried tomatoes in oil
  • 4-5 fresh sage leaf minced
  • ½ lb sausage meat
  • 3 cloves garlic
  • 1 tbsp Soy Ginger Cuisinart seasoning
  • salt and pepper to taste
  • ½ cup parmesan cheese

Instructions
 

Stuffing

  • In a cast iron, over medium heat on your BBQ, caramelized the onions with the olive oil for 10 minutes
  • Add the spinach, the sundried tomatoes and the sage to the caramelized onions and stir for 5 minutes.
  • Cool down in the refrigerator for 10-15 minutes
  • In a large bowl, stir the spinach mixture with the sausage meat. Add the fresh garlic, the parmesan, the spices and the salt and pepper.

Meat preparation

  • Place the loin, fat side down on a large cutting board
  • With a large sharp knife, make a long cut, an inch from the edge and stopping at about half an inch before reaching the bottom of the loin. Continue cutting the loin with the knife angled parrallel to the cutting board and unroll the meat while you cut through it. You will be done cutting when you have a flat meat surface unrolled.
  • If you want a flatter surface, you can use meat pounder to get the loin even everywhere.
  • Spread the stuffing on the flat meat surface, leaving around 1 inch margin on the edges.
  • Start rolling back the loin, starting from the non-fat long edge. When you are done, the fat of the loin shoud be the top of the roll.
  • Tie with kitchen twine, leaving a space of about 1-2 inches between each knots.

Cooking

  • Smoke the stuffed pork loin for about 1 hour at 225°F.
  • Increase your smoker to 350°F and cook for another 25-30 minutes or until the loin has reach an internal temperature of 170°F.
  • Remove from the grill and let it rest for 15 minutes before cutting and serving.
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