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Smoked Pork Loin with Raspberry Balsamic Glaze Yum
Course Main Dish
Cuisine BBQ
Prep Time 15 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Course Main Dish
Cuisine BBQ
Prep Time 15 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Instructions
  1. In a small bowl, add all the spices except fresh basil. Mix thoroughly. Heavily rub pork loin and place on smoker at 275 degrees. Insert a meat thermometer into thickest part of the loin.
  2. 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.
  3. Pull the pork loin from smoker as it reaches 140 degrees for medium (if you prefer more done pork, allow to cook to 145.) Glaze loin with the raspberry balsamic glaze. Allow to rest for 5 minutes lightly tented in foil, then slice into chops, plate, drizzle some extra glaze over chops, and garnish with fresh basil.
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