2, 6 lb. pork loin
3 whole habañero chilies
12 oz. blackberry syrup (pancake style)
1/2 lb. kiwi fruit, peeled, chopped
1/2 lb. pineapple, peeled, chopped
1/2 lb. peaches, peeled, chopped
1/2 lb. blackberries |
Smoke chilies with mesquite wood for approximately 4 hours. Peppers should be dehydrated.
Blend peppers with syrup in food processor until completely blended to make marinade.
Place loins in plastic freezer bag with marinade. Set for 48 hours in refrigerator. Turn to coat at least once every 12 hours.
Mix fruit to make salsa.
Smoke loins to 140F internal heat.
Slice pork in 2 oz. medallions, top with salsa or serve remainder on the side.
Recommended Wood: Apple
Yield: 22 portions at 4 oz. each |