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Blackberry Smoked Habanero Marinated Pork Loin


2, 6 pound pork loins
3 whole habanero chilies
12 ounce blackberry syrup (pancake style)
1/2 pound kiwi fruit, peeled, chopped
1/2 pound pineapple, peeled, chopped
1/2 pound peaches, peeled, chopped
1/2 pound 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 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