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smoked tenderloin with an apple jam rub

shellbellc

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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?
 

up in smoke

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How about a nice Honey Peach Cayenne Glaze for Cornish Hens? :twisted:
 

shellbellc

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Joined Jun 7, 2006
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!!!)
 

mountaincityoutlaw

Fire Starter
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Joined Mar 7, 2007
I just pick up a jar of jalepno jelly to mix with some pineapple jelly and apple juice to glaze my ribs with. This is one heck of a combo.
 

shellbellc

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Joined Jun 7, 2006
Would love to know how it turns out...Sounds great! Flavor explosion there.
 

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