Above the shoulder of a pig from the neck to the hams lie the pork loins. Pigs are equipped with two meaty loins located on the top sides of the spine. Buying whole loins will not break your wallet or your waistline. A three-ounce serving contains about one hundred fifty calories with six grams of fat. These loins can be smoked whole, divided into smaller roasts (typically two to five pounds), or cut into pork chops. This cut should not be confused with the pork tenderloin, which is much smaller (three quarters of a pound to one and a half pounds) and is located in the loin area but underneath the rib cage of the pig. This recipe combines the charring effect of direct grilling and the slow heat of the indirect cooking process to create a tender roast that retains its moisture. I created this recipe for the National Pork Board a few years back. The Apple Bourbon Barbecue Sauce is a sweet complement to the spicy dry rub and smoked flavors. The dish is a nice change from pork chops, which is the traditional use for this cut of meat.
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