BERRY SMOKED PORK LOIN

Third Place Winner

2014 Cooking with Missouri Wine Contest
Pam Wilson, Leeton, MO

2 to 3 pounds pork loin
2 cups Berry Fruit Wine (such as Adam Puchta Jazz Berry Wine)

Sauce:
1 cup Berry Fruit Wine (such as Adam Puchta Jazz Berry Wine)

1 tablespoon cornstarch

Place pork loin in resealable plastic bag. Pour 2 cups wine over loin; carefully seal bag. Refrigerate 4 hours or overnight, turning bag occasionally to coat meat.

Prepare smoker, using your choice of wood (we used cherry). Drain and discard marinade; put loin in smoker and smoke for three hours, or as directed for your smoker.

Shortly before meat is done, prepare sauce. Combine 1 cup wine and cornstarch in small saucepan; heat, stirring constantly, until of desired consistency.  Slice the loin and serve with sauce.

Yield: 4 to 6 servings.