Ingredients
- 1 (4-pound) pork loin
- Extra-virgin olive oil, as needed
- 3 tablespoons dry spice rub for pork
- 1 (10-ounce) jar seedless raspberry jam
- 1 (5-ounce) bottle chipotle hot pepper sauce (recommended: Tabasco)
Directions
Preheat stovetop or outdoor smoker to approximately 230 degrees F.
Trim the white "silver skin" from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin.
Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil.
Meanwhile, preheat broiler.
Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference.
Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve.
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By myrealnameis
on November 29, 2012
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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.
By forrestgump_130...
Viera, 48
on August 03, 2010
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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.
By truckner_11889615
Woodbridge, VA
on May 27, 2009
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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.
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