Pulled a peice of loin out of the freezer yesterday, thawed it and dropped it in a brine of salt, brown sugar and my pickling spice (sorry I forgot to snap pics of the prep process). After 24 hours, took it out and popped it in the smoker with cherry at 275 degrees until it hit 140 degrees. While it was cooking, I made a sauce/glaze out of sliced granny smith apple, brown sugar, orange juice, molasses, maple syrup, apple butter and a shot worcestershire and apple cider vinegar. I let that reduce and thicken until the pork was done and then poured it over the roast and put it under the broiler to carmelize.
Out of the broiler. Sauce has coated the loin and become almost candied.
Sliced up. Color washed out for some reason.
Plated up with pinto beans cooked with my homemade bacon ends, onions and jalapenos, green beans and spaetzle with gravy made from the pork drippings :)