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Smoked Pork Loin with Caramelized Apples and Yams
2 pounds boneless pork loin
1/4 cup maple syrup
5 tablespoons kosher salt, or 2 teaspoons table salt
1 cup water

5 yams or sweet potatoes, peeled and chopped
2 to 3 cups chicken stock
1/4 cup unsalted butter
1 teaspoon cinnamon

Caramelized Apples
3 Granny Smith or similar cooking apples
1/4 cup unsalted butter
3/4 cup sugar
1/4 cup cinnamon

To prepare the pork: Cut the loin into 6 servings. Combine the maple syrup, salt and water in a bowl and add the meat, turning to coat. Cover with plastic wrap and refrigerate. (Note: the mixture could also be put in a large plastic zip bag with the meat, the air pressed out and the bag sealed, then refrigerated). Marinate 24 hours.

To cook the pork: Soak a few chips of applewood in water for 30 minutes. Light a charcoal grill or smoker. When the fire is ready, move the fire to one side and add the applewood chips. Arrange the pork slices on the grill away from direct heat and in the path of the apple wood smoke. Cover, adjust the grill openings to maximize the smoke, and smoke until the pork is done through and just slightly pink in the center, about 20 minutes. Remove and keep warm.

To prepare the yams: Place the yams and chicken stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium, cover, and simmer until tender, 12 to 15 minutes. Drain and purée with half of the butter and 1 teaspoon of cinnamon. Season with salt and pepper.

To make the apples: Peel and core the apples and slice them into 12 wedges each. Toss with the sugar and cinnamon in a bowl. Melt the butter in a large skillet over medium heat and sauté the slices for 5 minutes on each side, or until softened and golden. Remove from heat and keep warm.

To serve:Put a spoonful of yam purée in the center of each plate. Cut each pork serving into at least 6 slices. Alternate apple slices with the meat and arrange around the yams.