Marinade Pork Loin (Bone In #35)

Marinades

1 can pineapple juice; ( 1 Qt )
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

Reserve your marinade and add olive oil for your mop. Marinate this loin for 36 hours. Cut it in half because of its size. Cut this recipe for the size of your loin. Also, keep turning in the marinade whenever you get the chance. It's good smoked in apple and hickory and keep the temperature between 235 and 250F.