Smoked Pork Tenderloin Glazed with Michigan Cherry Preserves
A decadent glaze made with Michigan cherry preserves and pure maple syrup tops off a succulent, smoked pork tenderloin.
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Ingredients
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2 1 ½–3 lb total whole pork tenderloins
Marinade
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½ tsp. minced garlic
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½ tsp. salt
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¼ cup cherry cola
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¼ cup dark brown sugar
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¼ cup soy sauce
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1 tsp. ground black pepper
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1 tsp. minced onion
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3 tbsp. olive oil
Glazing Sauce
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½ tbsp. distilled vinegar
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1 tsp. Worcestershire sauce
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1 ½ tsp. water
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1 tbsp. pure maple syrup
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6 oz. Michigan cherry preserves
1 Food Prep
In a large bowl, combine the marinade ingredients and mix well. Place the tenderloins in a resealable plastic bag and pour in the marinade. Refrigerate for 4 to 12 hours.
In a small bowl, combine the glaze ingredients, mix well, and set aside.
2 Grill Prep
Fuel: We recommend Kingsford® Charcoal with Applewood for a sweet and fruity wood flavor. Add 1–2 chunks of Kingsford™ BBQ Smoking Chips or Chunks (Cherry). Be sure to soak the chunks in water for at least 30 minutes before spreading them onto the coals.
Method: Two-Zone Method
Temp: 250°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
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3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the tenderloins onto the indirect, cooler side of the grate, and close the lid.
Cook for approximately 1 hour and 15 minutes, turning once.
Next, use a small pastry brush to apply the glaze to the tenderloins, and cook for an additional 10–15 minutes, or until the tenderloins reach an internal temperature of 145°F on a digital meat thermometer.
Place the tenderloins on a cutting board to rest for 10 minutes under aluminum foil.
Slice into medallions and serve.
Recipe created by Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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