Unplanned/Surprise Smoked Pork Tenderloin with Bourbon Cherry Reduction

[pi guy]

Well, I thought I bought a pork loin at Kroger yesterday, on sale, and planned to smoke it today (was being cheap and thought I'd wing it). I've been searching for ideas online since yesterday, but all the most delicious sounding recipes that I found were about pork tenderloin. I was pretty bummed, but this morning I decided I didn't care, and would make the best of the loin and try not to make it too bland and dry.

I took the package out of the wrap and found, to my surprise, that I had actually bought pork tenderloin (for quite a bit more - so much for being cheap)! SOooo...

I'm going to do my own riff on a smoked pork tenderloin and I'm going to make my own bourbon cherry reduction, using a jar of Cherry Republic Blue Cherry Preserves I've been saving for a special occasion. I have no idea how to do it, but I'm going to make it up as I go.

I'll post my progress as I go today.

 

[xray]

Tenderloin is a fav around here for smoking and grilling.

I’m in for the ride.

 

[Hawging It]

Go for it!!

 

[Steve H]

 

[JCAP]

Pork tenderloin for the win! Sounds like it’ll be good.

 

[Odysseus]

Bourbon makes everything better. Following.

 

[pi guy]

Finally got it in the smoker. 2 tenderloins, I rubbed a few hours ago with SPOG and a little rosemary and paprika

 

[pi guy]

Now onto the reduction. Think I'll use some for brushing, maybe at 120 degrees IT?

 

[pi guy]

Not sure what proportions yet, but brown sugar, bourbon, cherry preserves and butter. May have to add water, lemon juice? Will start cooking soon.

 

[pi guy]

Smoke temp 225, but it's so hot out it keeps going up on me, hence my low starting temp. Now up to 226. And the salted butter is not my choice, it's all we had. I think unsalted would be better. We'll see.

 

[Odysseus]

I'm thinking maybe:
4 parts Cherry preserves,
1 part bourbon,
1 part brown sugar,
1 part butter.

 

[pi guy]

I'm thinking maybe:
4 parts Cherry preserves,
1 part bourbon,
1 part brown sugar,
1 part butter.

Thanks, That's a good safe start for sure, I'll try that. Can always add, right?

That would be about 1 cup preserves, 1/4 cup rest of ingredients. Sounds good!

 

[Odysseus]

Right. And I don't think I'd add lemon juice or water. Maybe a dash of allspice if you have it?

 

[pi guy]

Right. And I don't think I'd add lemon juice or water. Maybe a dash of allspice if you have it?

I think I'll hold off on any water, but keep it mind in case it gets too thick. The allspice sounds good. I'll give it a taste once it comes to boil to see what's needed. Might be a good adder!

 

[pi guy]

1st impression is not tart enough, gonna reduce it down a bit

 

[pi guy]

33 minutes and its rising fast. Hopefully not too fast??

 

[pi guy]

Ok, 53 minutes and I'm at 140?!!! I had to open and look, but they don't look close to done. What?!

 

[pi guy]

Ok, 53 minutes and I'm at 140?!!! I had to open and look, but they don't look close to done. What?!

Just turned it down. Ugh.

 

[pi guy]

Well, the therm was right. WOW. Juiciest! I let it rest wrapped in foil and a towel for about 40 minutes. Absolutely perfect. Now to get the sides and cherry reduction done and heated.

 

[JCAP]

Yep, never look done from the outside in the smoker. I usually pull them at 130-135 and throw em over coals or under the broiler.

But it’s the perfect temp there, thumbs up!