Smoked Jalapeno Honey Glazed Pork Loin

Directions

1. In a large container, combine water and salt and stir until dissolved and place pork loin inside. Let brine for a few hours until overnight

2. In a small bowl, combine smoked paprika, kosher salt, cracked black pepper, garlic powder, ground coriander, and cumin. Set aside.

3. Remove the pork loin from the brine and pat it completely dry with paper towels. Coat all sides evenly with the rub, pressing it in so it adheres well.

4. Preheat your Weber Smokey Mountain (or any smoker) to 225°F. Add your preferred wood (post oak or cherry both work well).

5. Place the pork loin on the smoker and cook until the internal temperature reaches 110–120°F.

6. Once the pork hits 110–120°F, raise the smoker temperature to 350–400°F to prepare for glazing.

7. In a saucepan, combine honey, lime juice, lime zest, halved jalapeños, apple cider vinegar, and a pinch of salt. Bring to a simmer and cook until the mixture thickens slightly. Stir in butter at the end for extra sheen.

8. Brush the pork loin with the jalapeño honey glaze once the smoker is hot. Continue cooking, glazing periodically, until the pork reaches an internal temperature of 140°F.

9. Remove the pork loin from the smoker and let it rest for 10–15 minutes before slicing.