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 loin in plastic freezer bag with
marinade. Refrigerate for 48 hours, turning often to coat. Mix fruit to
Smoke loin to 140°F internal heat.
Slice pork in 2 ounce medallions. Top with
salsa or serve salsa on the side.