Orange glazed pork tenderloin

[normanaj]

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.

 

[Gonna Smoke]

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...

 

[chopsaw]

Norm . that's a perfect cook on that pork bud . Nice lookin' plate too .

 

[DRKsmoking]

Looks great Norm, and the pasta a bonus.

How did the orange marmalade come through. Enough to notice and do that way again.

David

 

[smokerjim]

Looks good

 

[mr mac]

Came out pretty good.

By the looks of things, I'd have to agree.

 

[JLeonard]

Backwards forwards....it all looks good!

Jim

 

[normanaj]

How did the orange marmalade come through. Enough to notice and do that way again.

Definitely.A hint of sweetness and because it was good marmalade with zest and peel and pulp in it plenty made it thru.

 

[DRKsmoking]

Definitely.A hint of sweetness and because it was good marmalade with zest and peel and pulp in it plenty made it thru.

That's good , and you are right , with the pulp bits I guess you would have little flavour spots for the marmalade.

David