Well, Jeff's loins looked so good I decided to try his jam glazed variation. I dug around in the cupboard and forund some roasted pineapple/habanero dip, mixed it with some mango jam to thicken it up a bit, gave the loins some basic rub and coated the loins with the jammy stuff. An hour and a half at 225 to 150 internal just as he said and voila. I dressed the loins before serving with some more of the pineapple/habanero and served cold sliced 3/8 thick. Nothing but raves at the potluck and the meat was all gone in a trice.
Thanks Jeff, this was amazing!