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Easy (Newbie) Pork Tenderloin

post #1 of 13
Thread Starter 

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! :)

 

 

post #2 of 13

That looks excellent.

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

post #3 of 13
That really does look great! Beautiful color! Sometimes the best cooking experiences are the ones with little to no planning.
post #4 of 13

Nice,  They look good to me  Thumbs Up

 

Gary

post #5 of 13
Thread Starter 
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. :)
post #6 of 13
Very nice.

Welcome to the forum.
post #7 of 13
Nice smoke, Apple wood is one of my favs & the sauce sounds real tasty ! icon14.gif
post #8 of 13

How much tobasco to how much jam would you say?

 

It sounds interesting (and looks great).

post #9 of 13

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 . . .

post #10 of 13
Thread Starter 


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.

post #11 of 13
Quote:
Originally Posted by BeachBunny View Post
 


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.

Thank you!

 

TW

post #12 of 13

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

post #13 of 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

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