Smoked Balsamic Strawberry Pork Loin

Trim any excess fat or silver skin from the pork loin if needed. Generously season all sides with your generic GSP seasoning blend, making sure to get an even coating across the entire meat.

Preheat your pellet smoker to around 250°F to 275°F using pecan pellets. Place the seasoned pork loin directly on the grill grates and let it smoke until the internal temperature reaches about 135°F to 140°F (to allow for a brief final glaze stage).

While the pork is smoking, heat the 1 Tbsp of oil in a small saucepan over medium heat. Mince and sauté the garlic cloves until golden and fragrant. Pour in the balsamic vinegar and bring it to a boil for about 5 minutes to reduce slightly. Remove the pan from the heat and stir in the strawberry jelly until completely melted and smooth.

Divide the sauce in half. Reserve one half for the final finishing sauce. For the last 5 minutes of the cook, generously brush the pork loin with the first half of the warm sauce to caramelize and set the glaze.

Pull the pork loin off the smoker once it reaches your target internal temperature of 145°F. Transfer it to a cutting board and let it rest loosely under foil for 10 to 15 minutes to lock in the juices.

Stir the fresh chopped strawberries into the remaining reserved half of the sauce to create your fresh finishing sauce. Slice the pork loin into medallions, drizzle generously with the strawberry balsamic sauce, and serve warm.