One 3-5lb boneless pork loin, trimmed of excess fat
2 Tbls Kosher Salt
2 Tsp coarse ground black pepper
1 Tsp granulated garlic
CHERRY ALMOND GLAZE
10oz jar of cherry preserves
1/4 C red wine
1/4 C light corn syrup
1/4 Tsp ground cinnamon
1/4 Tsp ground cloves (My tastes found this to be too much, maybe 1/
1/4 Tsp ground mace (couldn't find Mace, I used nutmeg)
1. Build an indirect fire (I used a full chimney of Kingsford).
2. Season the pork loin all over envenly with the salt, pepper and garlic.
3. Place the pork on the pit, cover, and smoke at 300-350 for 1 1/2
hour. Turn, cover and cook for one hour longer.
4. To make the glaze, in a medium size non reactive sauce pan, combine
the glaze ingredients, except the almonds, and bring to a boil, stirring
constantly with a wire whisk. Reduce the heat to medium low and
simmer for five minutes. Stir in the almonds.
5. Turn the pork loin brushing it all over with the glaze. Cover and
continue to turn and brush the loin with theglaze every 30 minutes
until an instant read thermometer insertd into the center of the loin
registers 145 degrees.
6. Let the pork loin rest 10 minutes before slicing. Serve the remaining
glaze on the side.
NOTES: I made the glaze ahead of time and brushed it on after it had
returned to room temp and thickened (more of a BBQ sauce
consistency, but it thinned out some when it hit the meat)
I used 3 small chunks of cherry wood.