Cranberry Sauce Glazed Pork Loin
Comments: *You can also use 2 pieces pork loin attached together.
If you do not have any cornstarch you can use flour, but use 2 tablespoons [17.5 g] flour.
Servings: 12 to 15
IngredientsPreparation
  • 1 [4 to 5-pound / 1.8 to 2.27-kg] boned pork loin*
  • 1 teaspoon [5 mL] any mixed meat, vegetable... or popcorn enhancing spices
  • 1 cup [250 mL] whole cranberry sauce
  • 3/4 cup [190 mL] mild smoked barbecue sauce
  • 3/4 cup [190 mL] apple cider
  • 1 tablespoon [15 mL] cornstarch
  • 2 tablespoons [30 mL] cold water
  • Preheat barbecue to medium intensity.
  • Rub pork loin with mixed spices.
  • Arrange hot charcoals all around an aluminum dish used to collect dripping meat juices.
  • Transfer pork loin onto hot barbecue rack over the dish; close barbecue lid.
  • Grill pork for 1 hour 45 minutes to 2 hours 15 minutes, until a meat thermometer inserte into the thickest part of the meat indicates 150°F [66°C].
  • Remove meat from barbecue; cover with al foil and leave meat to rest for 15 minutes.
  • Inside temperature should increase to 160°F [71°C].
  • Meanwhile, for the glaze, mix together whole cranberry sauce, mild smoked barbecue sauce and apple cider into a small casserole.
  • Bring to a boil, lower heat and leave glaze to simmer slowly uncovered for 10 minutes.
  • Dilute cornstarch in cold water before stirring it into hot glaze.
  • Cook stirring until thick and just boiling.
  • Leave glaze to cook for 2 minutes more before pouring it all over the meat with a spoon.