Smoked Pork Tenderloin with Michigan Cherry Glaze Print this recipe
6 to 8 servings
Cook time: 1 1/2 hours Prep time: 4 hours
- ½ tablespoon distilled vinegar
- ½ teaspoon Worcestershire sauce
- 1 ½ teaspoons water
- 1 tablespoon pure maple syrup
- 6 ounces Michigan cherry preserves
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ¼ cup cherry cola
- ¼ cup dark brown sugar
- ¼ cup soy sauce
- 1 teaspoon ground black pepper
- 1 teaspoon minced onion
- 3 tablespoons olive oil
- 1½ teaspoons water
- 2 whole pork tenderloins (1½ to 3 pounds total)
- 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.
- 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.
- 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 tender foil for 10 minutes on a cutting board, slice into medallions, and serve.