Smoked Pork Tenderloin with Michigan Cherry Glaze
Let's get grilling
1
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.
2
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the tenderloins on the void side of the grill and close the lid. Cook for 1 hour and 15 minutes, turning once.
3
Combine the glaze ingredients in a small bowl. Use a small pastry brush to paint the tenderloins with the glaze. Cook for an additional 10 to 15 minutes, or until the internal temperature of the tenderloins is 155° to 160°F. Let the tenderloins rest under tinfoil for 10 minutes on a cutting board, slice into medallions, and serve.
4
The mild fruitiness of the apple is just the right partner for the cherry glaze.
Cooking for 6 people
Ingredients
Glaze
-
distilled vinegar
½ tablespoon
-
Worcestershire sauce
1 teaspoon
-
water
1½ teaspoons
-
pure maple syrup
1 tablespoon
-
Michigan cherry preserves
6 ounces
Marinade
-
minced garlic
½ teaspoon
-
salt
½ teaspoon
-
cherry cola
¼ cup
-
dark brown sugar
¼ cup
-
soy sauce
¼ cup
-
ground black pepper
1 teaspoon
-
minced onion
1 teaspoon
-
olive oil
3 tablespoons
-
cherry cola
¼ cup
-
pork tenderloins (1½ to 3 pounds total)
2 whole
Meals & Dishes: DinnerMain Ingredient: PorkGrillmaster: Chris Lilly
For safe meat preparation, reference the USDA website.
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