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Blackberry Smoked Habanero Marinated Pork Loin


2, 6 lb. pork loins
3 whole habanero 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 at 225° in smoker oven. 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 in smoker at 225°F to 140°F internal heat. Slice pork in 2 ounces medallions, top with salsa or serve remainder on the side. 
Recommended Wood: Apple
Yield: 22 portions at 4 oz. each