Ingredients
olive oil
Salt and pepper
1 (3 to 4 pound) boneless pork loin
Salt and pepper

Spicy Orange Vinaigrette
2 cups orange juice
2 tablespoons red wine vinegar
1/4 cup chopped shallots
1 teaspoon chipotle chili powder
1/2 teaspoon chile powder
3/4 cup olive oil
1 tablespoon honey
Salt and pepper to taste

Apple Salad:
1 1/2 cups Spicy Orange Vinaigrette
2 Granny Smith Apples, peeled, cored and sectioned
curly endive
Salt and freshly ground pepper
1/4 cup toasted pecans
4 ounces blue cheese, crumbled

Instructions
Rub the pork with olive oil, salt and pepper. Smoke the pork loin with alder chips for one hour. Uncover and roast in 350 degree oven until internal temperature reaches 145 degreeds. Put under broiler for final browning - 2-3 minutes. Allow the loin to rest for 5 minutes before carving.

For the Spicy Orange Vinaigrette: Reduce orange juice in a saucepan over medium high heat until reduced to 1/4 cup. Place reduced orange juice, vinegar, shallots, and chili powders in a blender and blend until smooth. Add the olive oil and blend until emulsified. Add the honey and salt and pepper to taste. For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium sauté pan over medium high heat. Add the apples, and sauté until golden brown, turn over and sauté until just cooked through, 1 to 2 minutes. Place the frisee in a bowl and toss with a few tablespoons of the Spicy Orange Vinaigrette, season with salt and pepper and divide among the plates and garnish with pecans and blue cheese. Arrange pork alongside frisee, add apples and drizzle remaining vinaigrette over pork and frisee.