Orange glazed pork tenderloin

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Master of the Pit
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Feb 2, 2014
Rhode Island
So today I did a pair of pork tenderloins in the MES. Used a 1/2 tube of 80/20 cherry/apple dust.

Night before spiced them up with a little pepper and garlic powder. For herbs I used dried thyme,rosemary and dill from our garden. Then a heavy coat of real orange marmalade. Let sit in the fridge overnight.

Into the smoker until 140 then pulled and wrapped for a short rest.

Side was angel hair pasta with sauteed red bell peppers, asparagus and peas with a little evoo and balsamic.

One of the loins went onto the grill for a quick sear and then sliced.

Came out pretty good.

For some reason my pics posted in reverse order.
Last edited by a moderator:
Looks really good. Food Lion stores in my area have individually cry-o-vac pork tenderloins on sale this week for $1.99/lb. I bought 8...😁
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