Created by Johnston’s Alex Pugsley

Ingredients

• 3 lbs Johnston’s boneless pork loin
• 1 cup unsweetened cocoa powder
• 4 tbsp kosher salt
• 3 tsp crushed chili flakes
• 1 tbsp garlic powder
• 2 tbsp brown sugar
• 1 tbsp cracked black pepper
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 cups frozen cranberries or raspberries
• 1 cup sugar
• 1/2 cup orange juice
• 1/2 cup BBQ sauce, your favorite
• 50 ml shaved semisweet dark chocolate

Cooking Directions

1. Chocolate Heat Rub: In a large bowl, combine the ingredients: cocoa powder, kosher salt, chili flakes, garlic powder, brown sugar, cracked black pepper. Rub the mixture evenly over pork loin. Let it rest for at least 10 minutes or overnight in the fridge.
2. Chocolate Berry Glaze: Combine ingredients (salt, pepper, berries, sugar, orange juice, BBQ sauce, dark chocolate) in a sauce pan on med-high heat, stirring frequently until a rolling boil. Reduce heat to simmer, cover and let stand for 20 minutes.
3. Pre heat oven to 325°F
4. Lightly coat a frying pan with oil over med-high heat. Add the pork loin and sear for 2 minutes per side.
5. Transfer the loin to a baking pan and bake for 20 - 30 minutes, until internal temperature reads 140°F or to desired doneness.
6. Remove from oven, cover and let rest for 5 minutes before serving. Slice and glaze sauce over pork before serving.