1 medium unpeeled orange, seeds removed and chopped into ¼-inch pieces
½ cup chopped dried apricots
⅔ cup granulated sugar
½ cider vinegar
2 teaspoons yellow mustard seeds
1 teaspoon ground ginger
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon allspice
½ cup chopped pistachios
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3-pound pork loin
Kosher salt, ground black pepper, garlic powder
Instructions
Heat oil in a medium saucepan over medium-high heat. Add shallots and saute until soft; about 5 minutes. Stir in all the remaining ingredients EXCEPT the pistachios. Bring to a boil and simmer for about 10 minutes until thickened and the cranberries have burst. Transfer to a bowl to cool. Measure out 2 tablespoons of the pistachios and set aside. Stir the remaining nuts into the chutney and set aside to cool completely.
Setup grill for direct and indirect grilling over medium-high heat. Brush and oil grates before cooking.
Roll-cut the loin to 1-inch thickness; alternatively, butter fly the roast and pound to 1-inch thick. Season both sides of the roast with salt (about ½ teaspoon per pound) pepper and a little garlic powder. Spread the inside o f the roast with the cooled chutney leaving about a 1-inch border along one of the long sides. From the opposite long side, roll up the roast like a jellyroll. Secure with butcher's string every 1 to 2 inches.
Sear the roast over direct heat for about 2 minutes per side (4 sides) until well-marked. Transfer to the indirect side of the grill and close the grill cover. Cook for about an hour or until the internal temperature reached 145°F.
Transfer roast to a cutting board and tent with foil. Let rest for 2 minutes before slicing. Serve with extra Cranberry-Pistachio Chutney.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/pork-loin-all-rolled-up-with-cranberry-pistachio-chutney/