• 1 6 pound pork loin
  • 2 whole habanero chilies
  • 6 oz. blackberry syrup (pancake-style)
  • 1/4 lb. kiwi fruit, peeled, chopped
  • 1/4 lb. pineapple, peeled, chopped
  • 1/4 lb. peaches, peeled, chopped
  • 1/4 lb. 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 loin in plastic freezer bag with marinade. Refrigerate for 48 hours, turning often to coat. Mix fruit to make salsa.

Smoke loin to 140F internal heat.

Slice pork in 2 ounce medallions. Top with salsa or serve salsa on the side.

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