Smoked Pork Loin with Rasberry Chipotle Glaze

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent! I smoked the pork roast with peach wood and used adobo sauce from a can of chipotle peppers in the jam instead of the chipotle tabasco.Smoky, sweet, spicy. Delish! Everyone loved it.

Oh, it would have been helpful to include the recipe or link to a recipe for the dry rub. I just made a rub of kosher salt, brown sugar, garlic powder, chili powder, and paprika. If I'd had it, I would have used smoked paprika.

Anyway, thanks for sharing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Perfect balance between the sweetness of the Raspberry Jam and the smokey bite of the Chipotle Tabasco sauce. Used seedless Black Raspberry Jam to provide a distinct color contract between the black glaze and the white pork tenderloin. Also, used our grill instead of a smoker, total prep. time was less than an hour.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I served this at Easter dinner and it was a smash hit! If you like the sweetness and flavor of raspberry, and the mild-to-moderate spicyness of the rub, you'll love this recipe (younger and older kids thought it NOT too spicy. I used mesquite wood chips in my basic smoker - the mesquite paired nicely with the recipe, but I think I'll try wood chunks next time instead of chips.