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Braided pork loin, blood orange and cranberry sauce

Ingredients

  • 1 pork loin 4 lbs

Rub

  • 2 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp coarse salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tbsp Cuisinart roasted chipotle garlic seasoning

Sauce

  • 12 oz fresh cranberries
  • ¼ cup Blood orange juice freshly squeeze
  • ¼ cup Orange juice freshly squeeze
  • ½ cup water
  • ¾ cup sugar
  • 2 tbsp Blood orange zest

Instructions

Meat preparation

  • Slice the pork loin in 3 even strips starting from about 2 cm from the top
  • Pat dry the pork loin strips with paper towel
  • Apply a thin layer of mustard on all surfaces
  • spread the rub covering all sides of the 3 strips
  • Braid the pork loin and tie the end with coton twine or wooden skewers

Cooking

  • Start your BBQ at 250 degrees and cook the meat for about 30 minutes. I'm using the Cuisinart Woodcreek 4-in-1 Pellet Grill so this step allow the smoke to enter the meat and gives it extra smoky flavor. If you are using a regular grill, you can skip this step.
  • Increase the BBQ temperature at 350°F and cook until the meat has reached an internal temperature of 145°F
  • You can put bacon strips on top of the loins to help keep it moist during the cooking

Sauce preparation

  • In a saucepan, bring all the ingredients to a boil for 2-3 minutes
  • reduce heat to medium and simmer for another 10 minutes or until the sauce has reduced and thicken.
  • Let it cool down for one hour