Local butcher was having one heck of a sale on pork loin, so we bought 20-something pounds. We cut some roasts and 10 pairs of chops out of most of it, but kept one-half of one of the loins intact, leaving me in search of some inspiration.
Don, as soon as I read your recipe, I knew I found it.
While I stuck, pretty much, to your recipe, I did make a few minor changes. I omitted the whiskey from the sauce (I used grape jam, BTW). While the sauce was reducing, I tasted it and it needed... something, possibly because of the whiskey omission. I squeezed in the juice of one small lemon, re-tasted, and that was it.
The reason I dropped the whiskey: For smoking, I used a pretty-much-even mix of apple wood and "Jack Daniels Whiskey Barrel Smoking Chips" -- the remains of broken down oak barrels formerly used to store Jack Daniels whiskey.
Manohman... with some mashed potatoes and bacon-wrapped smoked asparagus bundles... we stuffed ourselves, silly.
Eric Payne
Lawrenceville, GA