Recipe I've had stashed in my recipe folder for a while.
SmokyOky says reduce the marinade with some oil or butter and use it to glaze the loin instead of wasting all that good stuff in the water pan. I think so!
Smoke it to temp. using a probe.
Smoked Pork Tenderloin
Yield: 2 – 4 servings
A lean succulent pork roast. Great for cold sandwiches. Cook two in the same amount of time and freeze one for later.
1 1 ½ to 2 pound pork tenderloin
1 cup apricot nectar
½ cup apple cider or apricot brandy
2 tablespoons soy sauce
2 teaspoons vinegar
1 teaspoon Hoisin sauce
1 clove garlic, minced
1 tablespoon brown sugar
½ teaspoon allspice
¼ teaspoon ground ginger
1 tablespoon whole cloves
Pierce meat with a fork in several places. In a saucepan combine remaining ingredients and heat until sugar is dissolved. Cool. Place meat in a marinating dish or heavy-duty plastic bag and add marinade. Refrigerate overnight in marinade. Remove meat from marinade and place on smoker grid. Pour remaining marinade into water pan.
SmokyOky says reduce the marinade with some oil or butter and use it to glaze the loin instead of wasting all that good stuff in the water pan. I think so!
Smoke it to temp. using a probe.
Smoked Pork Tenderloin
Yield: 2 – 4 servings
A lean succulent pork roast. Great for cold sandwiches. Cook two in the same amount of time and freeze one for later.
1 1 ½ to 2 pound pork tenderloin
1 cup apricot nectar
½ cup apple cider or apricot brandy
2 tablespoons soy sauce
2 teaspoons vinegar
1 teaspoon Hoisin sauce
1 clove garlic, minced
1 tablespoon brown sugar
½ teaspoon allspice
¼ teaspoon ground ginger
1 tablespoon whole cloves
Pierce meat with a fork in several places. In a saucepan combine remaining ingredients and heat until sugar is dissolved. Cool. Place meat in a marinating dish or heavy-duty plastic bag and add marinade. Refrigerate overnight in marinade. Remove meat from marinade and place on smoker grid. Pour remaining marinade into water pan.
