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Smoked Pork Tenderloin Glazed with Michigan Cherry Preserves

Name: Smoked Pork Tenderloin Glazed with Michigan Cherry Preserves
Ingredients: 2 1 ½–3 lb total whole pork tenderloins; ½ tsp. minced garlic; ½ tsp. salt; ¼ cup cherry cola; ¼ cup dark brown sugar; ¼ cup soy sauce; 1 tsp. ground black pepper; 1 tsp. minced onion; 3 tbsp. olive oil; ½ tbsp. distilled vinegar; 1 tsp. Worcestershire sauce; 1 ½ tsp. water; 1 tbsp. pure maple syrup; 6 oz. 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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1 Food Prep 10 min + marinade
2 Grill Prep 10–20 min
3 The Cook 1 hr 30 min

Cooking for people

Ingredients

2 1 ½–3 lb total whole pork tenderloins

Marinade

½ tsp. minced garlic
½ tsp. salt
¼ cup cherry cola
¼ cup dark brown sugar
¼ cup soy sauce
1 tsp. ground black pepper
1 tsp. minced onion
3 tbsp. olive oil

Glazing Sauce

½ tbsp. distilled vinegar
1 tsp. Worcestershire sauce
1 ½ tsp. water
1 tbsp. pure maple syrup
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.

Method: Two-Zone Method

Temp: 250°F (Low Heat)

How to Gauge Grill Heat Without a Thermometer

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.

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.

Here’s How to Control Your Grill Temperature with Vents An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.

When to Apply a Sweet Glaze to Pork Tenderloins Sweet glazes add delicious flavor to pork tenderloins. To prevent the glaze from burning onto the tenderloins, apply your glaze 10 minutes before the tenderloins have reached doneness. Using a barbecue basting brush, dip the brush in the glaze, and stroke back and forth on the pork tenderloins. Close the lid for 5 minutes to let it bake on, then open the lid, flip the tenderloins over and repeat.

Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.

Recipe created by Chris Lilly on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.