Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by finely mincing 4 garlic cloves and 0.5 medium red onion, then combine them in a bowl with 1 tablespoon ground cumin, 2 teaspoons salt, 1 teaspoon black pepper, and 0.5 cup fresh orange juice.

2. 2

   Place the 1.5 kg pork loin in a large ziplock bag or shallow dish and pour the prepared marinade over it, ensuring the pork is fully coated, then refrigerate for at least 4 hours, or preferably overnight.

3. 3

   Soak 2 cups of applewood chips in water for at least 30 minutes and preheat your smoker to a consistent temperature of 250°F (120°C).

4. 4

   Remove the pork loin from the marinade and place it directly on the smoker grates, smoking for approximately 2 to 3 hours, or until an internal temperature of 130°F (54°C) is reached.

5. 5

   While the pork smokes, prepare the pomegranate-aji glaze by deseeding 1 medium pomegranate, then blending half of the seeds with the juice from the remaining pomegranate, 2 whole aji peppers (stems removed), 2 tablespoons brown sugar, 1 tablespoon white vinegar, and 0.25 cup water until smooth, then strain the mixture to remove solids and simmer in a small saucepan for 10-15 minutes until it thickens into a glaze.

6. 6

   During the last 30 minutes of smoking, generously brush the pork loin with the pomegranate-aji glaze every 10 minutes until the internal temperature reaches 145°F (63°C) and the glaze is caramelized.

7. 7

   Remove the smoked pork loin from the smoker and let it rest on a cutting board, loosely tented with foil, for 10-15 minutes to allow the juices to redistribute.

8. 8

   Slice the rested pork loin into thick medallions and serve immediately, garnished with the remaining 0.5 medium pomegranate seeds.