Pork Loin with Jalapeno baked beans

Hi Ric, did you bring the beans up to 160 while the pork loin rested?

That's a geat idea. I'll put them on the grill to reduce the sauce while the loin rests. Enjoy the day off!

Just an update my my cook today. The porkloin was well trimmed leaving just a bit of fat cap and weighed in at 3.75 lbs. I injected 3/4 cup of apple juice, apple cider vinegar, and 2 tblsp brown sugar. It was liberally rubbed with a garlic pepper blend I have been toying with. I smoked at 245 Deg over to an internal temp of 146 degrees on my WSM 22.5. I dbl wrapped in foil with some juices, wrapped in an old towel and held in a cooler.

For the beans, I used 1/2 of a #10 can of bushes baked beans, 2 Jalapenos sliced with seeds, 1/2 cup dark molasses, 1 med onion, salt, pepper, 1/2 cup catchup, 1/4 cup mustard. I left the beans on the smoker and took the temp up to 275 to render and get all the flavor into the sauce. 

The pork loin came out very moist and juicy with a nice pepper and smoke flavor. The smoked beans were very flavorful and spicy with a back end bite.  There were scant leftovers. My neighbors kids devoured the porkloin thinking it was turkey and didn't even bother with a roll, sort of a pork in hand day Lol! I wonder if I can use the same technique on a whole pork loin and get the same results or is making 1/2 better? Any one have thoughts?