Recipe I've had stashed in my recipe folder for a while. SmokyOky says reduce the marinade with some oil or butter and use it to glaze the loin instead of wasting all that good stuff in the water pan. I think so! Smoke it to temp. using a probe. Smoked Pork Tenderloin Yield: 2 â€“ 4 servings A lean succulent pork roast. Great for cold sandwiches. Cook two in the same amount of time and freeze one for later. 1 1 Â½ to 2 pound pork tenderloin 1 cup apricot nectar Â½ cup apple cider or apricot brandy 2 tablespoons soy sauce 2 teaspoons vinegar 1 teaspoon Hoisin sauce 1 clove garlic, minced 1 tablespoon brown sugar Â½ teaspoon allspice Â¼ teaspoon ground ginger 1 tablespoon whole cloves Pierce meat with a fork in several places. In a saucepan combine remaining ingredients and heat until sugar is dissolved. Cool. Place meat in a marinating dish or heavy-duty plastic bag and add marinade. Refrigerate overnight in marinade. Remove meat from marinade and place on smoker grid. Pour remaining marinade into water pan.