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Smoked Pork Tenderloin with Michigan Cherry Glaze

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Ingredients

Adjust Servings:
1/4 Cup Soy sauce For Marinade:
1/4 Cup Dark brown sugar
1/4 Cup Cherry Cola
3 Tablespoons Olive oil
1 Teaspoon Minced Onion
1 Teaspoon Ground black pepper
1/2 Teaspoon Salt
1/2 Teaspoon Minced Garlic
2 Whole Pork tenderloin 1½ To 3 Pounds Total
6 Ounces Michigan Cherry Preserves For Glaze :
1 Tablespoon Pure maple syrup
1/2 Tablespoon Distilled Vinegar
1/2 Teaspoon Worcestershire sauce
1.5 Teaspoons Water

Smoked Pork Tenderloin with Michigan Cherry Glaze

Cuisine:

    Smoked Pork Tenderloin with an amazing glaze!

    • 4 To 12 Hours + 1 Hour 30 Minutes
    • Serves 6
    • Medium

    Ingredients

    Directions

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    Pork tenderloin has a mild flavor and is, therefore, a versatile cut of meat. Frequently, a potent, delectable marinade, dry rub, stuffing, or sauce is utilized. This stretched muscle weighs between three-quarters of a pound and one and a half pounds and maybe cooked at high or moderate temperatures. When the tenderloin is done, it is generally grilled whole and then cut into medallions.

    Featured image:
    Smoked Pork Tenderloin
    by katbaro @ flickr

    Steps

    1
    Done

    Combine the marinade ingredients in a large mixing basin and stir thoroughly.

    2
    Done

    Pour the marinade over the tenderloins in a resealable plastic bag. Refrigerate for 4 to 12 hours before serving.

    3
    Done

    Build an indirect cooking fire (wood or a mix of charcoal and wood) by placing the coals on only one side of the grill, leaving the other empty.

    4
    Done

    Place the tenderloins on the vacant side of the grill and close the lid when the cooker reaches 250°F.

    5
    Done

    Cook, rotating once, for 1 hour and 15 minutes.

    6
    Done

    Combine the glaze ingredients in a small mixing dish.

    7
    Done

    Using a small pastry brush, apply the glaze to the tenderloins. Cook for another 10 to 15 minutes, or until the tenderloins reach a temperature of 155 to 160°F on the inside.

    8
    Done

    Allow 10 minutes for the tenderloins to rest on a cutting board under tented foil before slicing into medallions and serving.

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