Smoked Pork Tenderloin - Tender, Tasty, Moist

• Gluten free

• Meat

  • 2 Pork tenderloins

• Condiments

  • 1 Jeff's barbecue sauce
  • 1 Maple syrup
  • 1 Peach jam

• Baking & Spices

  • 1 Jeff's rub

Found on smoking-meat.com

Description

Ingredients

• 2 pork tenderloins
• Maple syrup
• Jeff’s Rub (purchase recipes here)
• Peach jam (I like the Smuckers Simply Fruit®)
• Jeff’s Barbecue Sauce (purchase recipes here)

Directions

• Remove from packaging and rinse well under cold water
• Pat dry with paper towel
• Brush some maple syrup to add flavor and help the rub to stick
• Apply Jeffs rub all over the pork tenderloins
• Get the smoker going and let it level out at 225°F
• Place the meat directly on the smoker grate
• Use peach wood or other fruity wood to apply smoke for entire session
• Meat is done when a trusted meat thermometer reads 145°F in the thickest part
• Allow the meat to rest on the counter under foil for 25-30 minutes
• Slice into ¼ inch medallions and serve immediately.
• ½ cup peach jam
• ½ cup Jeffs barbecue sauce
• Put jam into a sauce pan over medium heat
• Once the jam starts to melt, add the barbecue sauce to the pan
• Stir until it is well mixed and heated through