Blackberry glazed pork tenderloins

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normanaj

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Feb 2, 2014
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A quick Sunday afternoon smoke.

Brined overnight in Cranberry juice with minced garlic.Next day rinsed and then glazed with blackberry fruit spread and a sprinkle of korean bbq spice.

Into the MES at 230.Used cherry/apple dust in the tube for smoke and let it go until 135 and then pulled for a rest in some foil while sides were finished.Threw it on the grill real quick just to crisp up the glaze.

Sides were a long grain wild rice mix with some brocolli mixed in and some smoked apple wedges.
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Pork tenders are a favorite around here, and those look great Norm.

Point for sure
Chris
 
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Don't know what made me add the korean bbq spice this time around other than it was staring at me from the cabinet.
 
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