Pork Loin with Cranberry-Pistachio Chutney

Directions:

1. On the side burner, heat oil in a medium saucepan over medium-high heat. 
2. Add shallots and sauté until soft; about 5 minutes. 
3. Stir in all the remaining ingredients EXCEPT the pistachios. 
4. Bring to a boil and simmer for about 10 minutes until thickened and the cranberries have burst. 
5. Transfer to a bowl to cool. 
6. Measure out 2 tablespoons of the pistachios and set aside. 
7. Stir the remaining nuts into the chutney and set aside to cool completely.
8. Setup grill for direct and indirect grilling over medium-high heat. 
9. Brush and oil grates before cooking.
10. Roll-cut the loin to 1-inch thickness; alternatively, butter fly the roast and pound to 1-inch thick. 
11. Season both sides of the roast with salt (about ½ teaspoon per pound), pepper and a little garlic powder.
12. Spread the inside of the roast with the cooled chutney leaving about a 1-inch border along one of the long sides.
13. From the opposite long side, roll up the roast like a jellyroll.
14. Secure with butcher's string every 1 to 2 inches.
15. Sear the roast over direct heat for about 2 minutes per side (4 sides) until well-marked.
16. Transfer to the indirect side of the grill and close the grill cover.
17. Cook for about an hour or until the internal temperature reached 145°F.
18. Transfer roast to a cutting board and tent with foil. 
19. Let rest for 2 minutes before slicing. 
20. Serve with the extra Cranberry-Pistachio Chutney.