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Apple Cider Marinated Apple Wood Smoked Pork Tenderloins

post #1 of 3
Thread Starter 

I've shared in other threads that I like to experiment with my food.  I love sharing my experiments with my family.  I looked at a bunch of online recipes and concocted the recipe below.  It turned out fantastic, especially if you like pork with a slight hint of vinegar to complement the meat.  My wife and a daughter were raving about it. 

 

Some may turn their noses up at smoking/cooking with the marinade then making a gravy out of the cooked marinade.  We've never had a problem but we've only done so with smokes at higher temps like 325F where the marinade cooks while smoking the meat then boiled again on the stovetop when you make the gravy.

 

Marinade Ingredients
2 cups fresh pressed, unfiltered apple cider
1 cup water
1/4 cup vegetable oil
1/2 cup apple cider vinegar (raw unfiltered is great)
1/4 cup honey
1/4 cup brown sugar, packed
4 tsp dried rosemary
1 1/2 tsp dried thyme
1 1/2 tsp dried marjoram
1/2 cup craisens
2 Tbs kosher or sea salt
1 tsp black pepper
5 green onion and tops, chopped


Main Dish Ingredients
3 or 4 lb pork tenderloin, can be more than one piece of meat
2 Tbs Cornstarch

 

Directions

1. Put all marinade ingredients in a saucepan and heat over medium-low to medium heat, stirring until dissolved and well blended.  Allow to cool completely in refrigerator or with fan blowing directly over the top of the uncovered saucepan in a cold garage or protected back porch (with the fan it will be cold in about an hour).

2. Put the tenderloins on a plate or in a casserole to catch the liquid then thoroughly inject the meat to the core about every inch.

3. Place the injected tenderloins in a Ziplock bag, add the remaining marinade, remove all the air and seal tightly.

4. Marinate overnight, up to 48 hours, in the refrigerator.

5. When the marinating period is done, fire up the smoker to 325°F using apple wood or apple wood chunks with charcoal.

6. Put a rack in the bottom of a 9x13 disposable aluminum roaster, add the tenderloins.  Pour the marinade through a strainer then pour the marinade over the meat.  Spoon the contents in the strainer over the top of the meat.

7. Smoke for 60 to 80 minutes at 325F, or until the internal temperature of the meat is between 145°F (60 minutes) and 160°F (80 minutes), depending how done you like pork.

8. Remove from the smoker, plate the meat, cover to let it rest.

9. Pour the marinade drippings in a sauce pan, mix cornstarch with water, add to the marinade drippings, then bring to a boil for five to ten minutes, stirring until your gravy reaches the desired thickness.

10. Slice the meat 1/4-1/2" thick, spoon with gravy, and serve.

 

post #2 of 3

Sounds good and there is Zero issue using a marinade to make a sauce as long as you bring it to a Boil before serving. If you bring it to a boil slowly the dissolved proteins will float to the top and can be skimmed off to keep the marinade/sauce relatively clear...JJ


Edited by Chef JimmyJ - 12/22/13 at 10:30am
post #3 of 3
Thread Starter 

Thanks JJ!  Figured the boiling would make it safe but did not know about the slow boil technique for clarity.  I'll add that to my lessons learned!

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