Blackberry glazed pork tenderloins

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normanaj

Master of the Pit
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Feb 2, 2014
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Rhode Island
Found a great blackberry fruit spread at our local Ocean State JobLot to glaze a pair of tenderloins.
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The loins got an overnight soak in a cranberry based brine that was water, juice,Tbs of minced garlic. Just enough liquid to cover them.
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Then taken out this morning to dry in the fridge for an hour or so and then glazed with the blackberry spread and another rest in the fridge for a couple of hours.
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They went into the MES at 235. Half a 6" tube with pecan shell dust for smoke.
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Two hours later pulled at 145 for a short rest in foil and then sliced and plated with steamed broccoli and black beans and rice. And some simmered pear slices.
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Nice job on that tenderloin Norm.

Point for sure
Chris
 
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