Easy (Newbie) Pork Tenderloin

beachbunny

Newbie

Original poster

Apr 20, 2015

18

14

San Diego, CA

• May 9, 2015

• #1

I've had a rough week of being a successful adult and I had a pork tenderloin that needed to be cooked today. I just patted on some leftover rub and let it sit while I heated up the smoker. I just used apple chips because I'm trying to use up the Traeger ones I got for free. I cooked it at 225* for two hours (with a fair share of peeking). I mixed together some seedless raspberry jam with some chipotle tabasco sauce, brushed it on, and let it cook for another half an hour. This turned out sooooo good with no make-ahead effort! :)

Tenderloin1

• beachbunny
• May 9, 2015

tenderloin2

• beachbunny
• May 9, 2015

tenderloin3

• beachbunny
• May 9, 2015

 

• 

Reactions: bdskelly

cliffcarter

Master of the Pit

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Feb 28, 2010

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Old Town, Maine

• May 9, 2015

• #2

That looks excellent.

How was the sauce, did it go well with the pork?

 

worktogthr

Master of the Pit

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SMF Premier Member

Nov 3, 2013

2,928

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Massapequa, NY (Long Island)

• May 9, 2015

• #3

That really does look great! Beautiful color! Sometimes the best cooking experiences are the ones with little to no planning.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• May 9, 2015

• #4

Nice,  They look good to me  

Gary

 

beachbunny

Newbie

Original poster

Thread starter

Apr 20, 2015

18

14

San Diego, CA

• May 9, 2015

• #5

Cliff, it really made the whole thing! I had the jelly and Tabasco on hand from a different recipe I never got around to making. I made candy bacon a few weeks ago and thought the sugar in the jelly would carmalize/ become candy-ish the same way... And it did. :)

 

Last edited: May 9, 2015

pc farmer

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Feb 17, 2013

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Central Pa

• May 9, 2015

• #6

Very nice.

Welcome to the forum.

 

Rafter H BBQ

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S.E. Idaho

• May 10, 2015

• #7

Nice smoke, Apple wood is one of my favs & the sauce sounds real tasty ! Thumbs Up

 

tumbleweed1

Smoking Fanatic

Jan 29, 2015

491

201

Chicago suburbs

• May 18, 2015

• #8

How much tobasco to how much jam would you say?

It sounds interesting (and looks great).

 

Last edited: May 18, 2015

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• May 19, 2015

• #9

Beachbunny . hello and a fine looking Tenderloin . You have made some good choices for learning the fun of Barbecue . A Pork Butt would be a great next

step , easy like the  Tenderloin but takes longer  .

We hope you enjoy your new Hobby and send more of those great Q-View .

Have fun and . . .

 

beachbunny

Newbie

Original poster

Thread starter

Apr 20, 2015

18

14

San Diego, CA

• May 25, 2015

• #10

Tumbleweed, I eyeballed it. Not quite half and half. Maybe like two parts jelly to one part chipotle tobassco. :) It was just enough to taste a little bit of the heat at first and then, while I was considering adding more, the heat kicks in more.

 

• 

Reactions: tumbleweed1

tumbleweed1

Smoking Fanatic

Jan 29, 2015

491

201

Chicago suburbs

• May 29, 2015

• #11

BeachBunny said:

 
Tumbleweed, I eyeballed it. Not quite half and half. Maybe like two parts jelly to one part chipotle tobassco. :) It was just enough to taste a little bit of the heat at first and then, while I was considering adding more, the heat kicks in more.

Click to expand...

Thank you!

TW

 

GaryHibbert

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• Jul 4, 2015

• #12

Sure glad you asked, Tumbleweed.  I was about to ask 'cause it sounded really interesting. 

I'm going to give that a try, but will have to cut back on the tobassco as Miss Linda does NOT do heat well....LOL

Gary

 

bodbob

Fire Starter

Jun 27, 2015

68

15

Placerville, CA

• Aug 2, 2015

• #13

Thanks for the idea and tips, BeachBunny. I'm going to do a variation on it today using a spicy Apricot Chutney for the glaze. I'll post a pic or two if it turns out ok.

Cheers,

BB