Jason’s Smoked Honey Mustard Pork Loin with Drunk Apples

Ingredients:

• 1 Swift Pork Loin
• 3 Tbsp Mustard (I use Honey mustard, but you could use Dijon or yellow too)
• 1 tsp Paprika
• 1/4 C Brown Sugar
• 1/2 tsp Cinnamon
• 1 tsp Black Pepper
• 1/2 tsp Sea Salt
• 1/2 tsp Cayenne Pepper
• 1/2 tsp Chili Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 3 Tbsp Avocado or Canola Oil

For the Apples:

• 4 Large Apples (Granny Smith, Fuji, Honeycrisp)
• 1/2 Tsp Pumpkin Spice
• 1/4 Tsp Kosher Salt
• 1/4 C Softened Unsalted Butter
• 1/4 C Maple Syrup
• 1 C Apple Cider
• 1/3 C Whiskey

Directions:

1. Preheat the smoker to 225ºF.
2. Rub pork all over with mustard. Then combine seasonings and sprinkle over and lightly rub into the meat on top of the mustard.
3. Use 3 Tbsp oil in cast iron skillet to sear and brown the meat on all sides.
4. Place meat directly on the grill and smoke for approximately 2 hours. Pull off when internal temperature hits 145ºF and let rest for 5-10 minutes.

For the Apples:

1. Cut a circle around the stem and cut about an inch downward or use an apple corer. From there, use the same knife or a spoon, remove the core and the seeds.
2. In a bowl, combine pumpkin spice and salt. Add softened butter and maple syrup and mix thoroughly with a fork until it becomes clumped together. Stuff the mixture equally inside each apple.
3. Place apples in a large baking dish or skillet. Pour apple cider and whiskey in the bottom of the pan, then after your pork has been smoking for one hour, put the dish in the smoker with the pork at 225ºF.
4. Remove when apples soften and look wrinkled plus darker in color – approx. 45 minutes to 1 hour.
5. Slice the pork and place on a platter. Slice 2-3 of the apples and place apple slices in between the pork slices.
6. Coarsely chop the remaining apple for garnish. Make a sauce with the filling left and extra pan sauce from the apples. Add an extra dash of whiskey and maple syrup.
7. Stir and spoon over the top of the apples and pork.