Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         pineapple juice
   2      tablespoons   Mexican light chili powder
   1      tablespoon    pascilla light chili powder
   2      tablespoons   Reno Red chili powder
   1      tablespoon    cayenne
   1      quart         cranapple juice
   2      tablespoons   garlic powder
   1      can           whole cranberry sauce
     1/2  large         red onion -- (minced)
     1/4  cup           balsamic vinegar
   2      tablespoons   pepper cracked Black
   1      teaspoon      fennel seed
   1      tablespoon    ground rosemary
   1      teaspoon      MSG
   5                    bay leaves
   6      tablespoons   celery salt
   6      tablespoons   liquid smoke

Preparation:

Reserve your marinade and add olive oil for your mop. I marinated this loin for 36 hours. I also cut it in half because of its size. Cut this recipe for the size of your loin. I also turned it in marinade when I had the chance. I smoked it with apple and hickory and kept the temp between 235 and 250F. This was excellent.