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| 1 | Pork loin; boneless, eye of the loin |
| 2 Tasse | Hoisin sauce |
| 1 Teelöffel | Cajun spice |
| 2 | Blood Oranges; Juice Only |
| 1 Esslöffel | catsup |
| 1/3 Tasse | vegetable oil |
| 1 | Garlic; smashed |
| 1 | Cracked peppercorns |
| 1 | Bayleaf |
| 1/2 Tasse | bacon minced |
| 1 Tasse | red onion minced |
| 1/3 Tasse | red wine vinegar |
| 1/3 Tasse | white wine |
| 1 ca. 1 Liter | Savoy cabbage shredded |
| 1 ca. 1 Liter | red cabbage shredded |
| 1 Tasse | Granny smith apples; peeled, diced |
| 2 Tasse | chicken stock |
| 1 | Salt, pepper, chopped parsley |
| 1 | Brown sugar and caraway seed |
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Pork Loin:
Mix all of the ingredients for the marinade and spread on the pork loin at least one hour before grilling.
Place loin on hot grill and grill, turning every 10 minutes or so, until an instant read meat thermometer indicates almost done. Remove from the grill and cover lightly with foil for about 10 minutes before carving.
Braised Cabbage:
1. Render the bacon until it is crisp. Add the onions and the cabbage. Saute for 5 minutes.
2. Add the vinegar, wine, stock, apples and herbs. Cover and braise for 20 minutes. Adjust the seasoning. Serve with slice grilled pork loin.
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