Okay, here's a recipe you could try. Works for pork loin and tenderloin. You could easily leave out the gravy portion and the craisens. You could also smoke it at a lower temp if you wanted for more smoke flavoring. Will take longer but just be sure to take it to 160-165F IT because it is injected. When I serve this to guests they rave about it starting with the first bite. Makes phenomenal leftovers too.
Apple Marinated Apple Wood Smoked Pork Tenderloin
I had no idea how this was going to taste. I looked at a bunch of recipes online and concocted what follows. Result? FANTASTIC!!!! Especially if you like a slightly vinegary sauce to complement the pork.
2 cups Apple Cider
1 cup water
1/4 cup vegetable oil
1/2 cup apple cider vinegar
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 (only use if making gravy)
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.
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 half inch to an inch.
3. Place the injected tenderloins in a Ziplock bag, add the 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 applewood chunks.
6. Put a rack in the bottom of a 9x13 disposable aluminum roaster, add the tenderloins, then pour the marinade over the meat.
7. Smoke until the internal temperature of the meat is 160-165°F.
8. Remove from the heat, cover to let it rest.
9. Optional: Pour the marinade and drippings in a sauce pan, mix cornstarch with water, add to the marinade and 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.