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Smoked Pork Loin with Raspberry Balsamic Glaze

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main Dish
Cuisine: BBQ
Servings: 4 people


For the Pork Loin

  • 1/2 Prairie Fresh Pork Loin
  • 1 TBS ground coriander
  • 1 TBS dried basil
  • 1 TBS dried oregano
  • 1 TBS paprika
  • 1 TBS kosher salt
  • 1/2 TBS coarse ground black pepper
  • 1/2 TBS granulated garlic
  • 1/2 TBS onion powder
  • 1 TBS Fresh chopped basil

Raspberry Balsamic Glaze

  • 1/2 cup apple juice
  • 4 TBS red pepper jelly
  • 1/2 pint raspberries
  • 1 TBS honey
  • 1/2 TBS balsamic vinegar
  • 1/2 tsp salt and pepper, or to taste
  • 1 TBS corn starch
  • 1 TBS Water


  • 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.
  • 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.
  • 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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