Pork Loin Mexicana

Makes 4 servings

Ingredients:

Rub:

1 tablespoon ground allspice
1 tablespoon brown sugar
1 tablespoon onion powder
1 1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon dried thyme
one 3 1/2 pound boneless center-cut pork loin, sliced lengthwise end
to end through the center, butterfly style

Fruit Salsa:

1 cup fresh orange juice
2 small ripe tomatoes, preferably Roma
1 small ripe banana, chopped
1/2 medium onion, minced
1 fresh jalapeño, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground dried red chili powder, preferably ancho
2 garlic cloves, minced
dash cider vinegar

Filling:

6 ounces uncooked chorizo
1 egg
1/2 medium onion, minced
3 scallions, sliced

Mexicana Mop:

juice of 2 oranges
1/2 cup cider vinegar
1/2 cup water
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced

Preparation:

The night before you plan to barbecue, combine the rub ingredients in
a small bowl. Massage the pork with the rub inside and out. Wrap the
meat in a small plastic bag and refrigerate overnight.

Before you begin to barbecue, prepare the salsa by combining all the
ingredients in a small bowl. Refrigerate it until needed.

Prepare the smoker for barbecuing bringing the temperature to 200 to
220 degrees F.

Remove the pork from the refrigerator and let it sit at room
temperature for 30 minutes. In a small bowl, mix together the filling
ingredients. Stuff the loin with the chorizo mixture and tie it with
kitchen twine in several places.

Mix together the mop ingredients in a small saucepan and keep the
liquid warm over low heat. Warm a heavy skillet over high heat. Add
the loin and sear it quickly on all sides. Transfer the pork to the
smoker. Cook for 2 1/2 to 2 3/4 hours, basting the loin at 30 to 40
minute intervals in a wood-burning pit, or as appropriate for your
style of smoker.

After the initial cooking period, remove the pork from the smoker and
wrap it in heavy-duty foil, pouring about 2 tablespoons of the mop and
1 cup of the salsa over the meat. Discard any remaining mop. Seal the
edges of the foil well. Return the pork to the smoker for another 1 to
1 1/2 hours, cooking to an internal temperature of 160 degrees F.
Allow the pork to sit at room temperature for about 10 minutes before
slicing. Serve slices topped with spoonfuls of the salsa. Offer the
remaining salsa on the side.