While the pork loin is smoking, make the raspberry balsamic glaze. In a small pot over medium high heat, add apple juice, red pepper jelly, honey, balsamic and raspberries. Bring to a boil, “mashing” raspberries as they cook. Allow to simmer for 10 minutes. Pour through a fine mesh strainer to remove seeds, then return sauce to pot. Whisk together corn starch and water, and whisk into sauce. Bring to a boil, then reduce to a simmer for another 3 or 4 minutes or until desired thickness is reached.