Maple Glazed BBQ Pork

Prep the pork: Remove pork loin from refrigerator 1 hour before cooking. Pat completely dry with paper towels. Rub with olive oil, then season all sides with salt, pepper, garlic powder, and smoked paprika.

Make the maple glaze: In a small saucepan, combine maple syrup, apple cider vinegar, Dijon mustard, butter, rosemary, cayenne, and salt. Bring to a simmer over medium heat, stirring frequently. Cook for 8-10 minutes until slightly thickened. Set aside half for serving.

Set up the grill: Prepare a two-zone fire on your grill - high heat on one side, no heat on the other. If using a smoker, preheat to 275°F and add apple or maple wood chunks.

Sear the pork: Place pork loin over direct heat and sear on all sides until golden brown, about 2-3 minutes per side. This creates a flavorful crust for the glaze to adhere to.

Move to indirect heat: Transfer pork to the cooler side of the grill. Close the lid and cook at 275-300°F, turning occasionally, for about 1 hour.

Begin glazing: When internal temp reaches 125°F, start basting with the maple glaze every 10-15 minutes. Apply multiple coats for a thick, caramelized finish.

Check for doneness: Pork is done when internal temperature reaches 145°F. The glaze should be beautifully caramelized and lacquered. Total cook time is approximately 1.5-2 hours.

Rest the pork: Transfer to a cutting board and tent loosely with foil. Rest for 15 minutes - the internal temp will rise to about 150°F and the juices will redistribute.

Slice and serve: Slice the pork into 1/2-inch thick medallions. Arrange on a platter and drizzle with the reserved maple glaze. Garnish with fresh rosemary.

Serve New England style: Pair with roasted root vegetables, apple slaw, or baked beans. New Hampshire apple cider or a crisp lager makes an excellent accompaniment.