smoked tenderloin with an apple jam rub

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Master of the Pit
Original poster
OTBS Member
Jun 7, 2006
Valley Forge, PA
I thought why not. This turned out excellent. With the relatively "quick" tenderloin cook, we got a nice carmelization of the jam. I did this before with pineapple jam on salmon and it was better than excellent on that. I'm trying to come up with a list on the manu uses of this type of "glazing"...any ideas?
Taking me back to the way back machine
I believe I just smoked it I would a regular tenderloin, mild dry rub, but then I used apple jelly as a glaze. I have since experimented with different jams and jellies and adding different spices and everything turns out great. Can't wait until it gets a little warmer here to really get going at it...Hubby wants to use a raspberry hot pepper jelly on something, probably a tenderloin..(Better than when he puts it on ice cream!!!)
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