Orange glazed pork tenderloin

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

normanaj

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Feb 2, 2014
3,384
2,761
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.
IMG_20240101_163824356_HDR.jpg
IMG_20240101_163740333.jpg
IMG_20240101_163554558.jpg
IMG_20240101_091122605.jpg
 
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...😁
 
  • Like
Reactions: normanaj
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky