Honey Glazed Mesquite Smoked Pork Tenderloin

• Gluten free

• Meat

  • 1/3 Pork tenderloin (about 3 lbs.

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon, ground

Found on smokedngrilled.com

Ingredients

• 1/3 pork tenderloin (about 3 lbs.)
• 1/4 cup honey
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon

Directions

• Put all three of the glaze ingredients together in a microwave safe bowl. Before mixing, microwave on high for 15 seconds to thin out the honey for mixing. Mix together thoroughly.
• Remove as much of the fat cap as you can from the tenderloin. (Not needed as much if only cooking to slice). Thoroughly rub 2/3 of the glaze on all surfaces of the tenderloin, spreading as evenly as possible.
• Get your smoker stabilized at about 225 to 250° F. I used mesquite wood for this, but of course, you can use any wood of your choice.
• Place the pork tenderloin directly on the smoker rack. Maintain the 225° to 250° temperature.
• After about 1 hour, flip the roast over and spread the remaining glaze on the side with the grooves caused from sitting on the rack.
• Continue cooking for about 4 hours and remove at an internal temperature of 160° to 165° F.