Sugar and Spice Smoked Pork Loin with Chipotle Salsa
2 Cups Olive Oil
1/2 Cup Salt
1 Tbsp Ground Cinnamon
1 Tbsp Ground Mustard
1 Tspn Thyme
1 Each Boneless Pork Tenderloin
1/4 Cup Liquid Smoke
1 Tbsp Garlic, minced
1 Cup Brown Sugar, packed
2 Tbsp Bay Leaves, crushed
3/4 Tspn Cayenne
Salt and Pepper, to taste
In a small loaf pan, add together the olive oil, minced garlic, the pork loin, liquid smoke, and a dash of salt and pepper. Let set over-night.
Sugar and Spice mix:
In a large bowl, combine brown sugar, salt, crushed bay leaves, thyme, cayenne, cinnamon, mustard and ground pepper to taste. Keep a little aside for pork loin after coating it. Firmly coat the pork loin w/ sugar and spice mix and place on a hot broiler. Mark each side of the loin, then slice into small medallions and lay flat into a pan. Sprinkle reserved sugar and spice mix on top of each medallion and finish cooking in the oven. Approximately 400 degrees for 10 minutes.
Squeeze the juice of two Small Limes over the entire mixture and mix completely coating all ingredients.
Spoon over the pork medallions.