Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    pork loin -- boneless, eye of
                        - the loin
                        -----marinade-----
   2      cups          hoisin sauce
   1      teaspoon      Cajun spice
   2                    blood oranges -- juice only
   1      tablespoon    catsup
     1/3  cup           vegetable oil
   1                    garlic -- smashed
   1                    cracked peppercorns
   1                    bay leaf
                        -----braised cabbage slaw-----
     1/2  cup           bacon -- minced
   1      cup           red onion -- minced
     1/3  cup           red wine vinegar
     1/3  cup           white wine
   1      quart         savoy cabbage -- shredded
   1      quart         red cabbage -- shredded
   1      cup           granny smith apples -- peeled,
                        - diced
   2      cups          chicken stock
   1                    salt -- pepper, chopped
                        - parsley
   1                    brown sugar and caraway seed

Preparation:

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. Sauté‚ for 5 minutes. 2. Add the vinegar, wine, stock, apples and herbs. Cover and braise for 20 minutes. Adjust the seasoning. 3. Serve with slice grilled pork loin.