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Marinated Smoked Pork Tenderloin

1 shallot, chopped

¼ cup raspberry vinegar

½ cup olive oil

2 tablespoons Dijon mustard

2 tablespoons maple syrup

2 tablespoons fresh herbs, chopped, such as thyme, parsley, rosemary chives (use one or a mix)

2 teaspoons salt

1 teaspoon ground pepper

2 pounds whole pork tenderloin

2 large chunks of hickory wood soaked in a bucket of water for 1 to 2 hours.

Cranberry-Raspberry-Chipotle Glaze

1 bag fresh cranberries

½ cup frozen raspberries

¼ cup maple syrup

2-3 canned chipotle peppers in adobe sauce, chopped

1 cup water

¼ cup raspberry vinegar

1 cup sugar

¼ teaspoon kosher salt

Whisk together shallot, vinegar, olive oil, mustard, maple syrup, herbs, salt and pepper. Pour over pork, cover and refrigerate overnight.

To cook, prepare gas grill for indirect heat. When hot, add wood chips beneath grates. Cover and cook over at 325 degrees for about 30-40 minutes or until temperature reaches 170 degrees.

In the meantime, for the glaze, combine cranberries, raspberries, maple syrup, chipotle peppers, water, vinegar, sugar and salt in a saucepan. Bring to a boil and cook over medium heat until cranberries begin to pop, about 5 minutes. Using an immersion blender or food processor, puree until smooth.

Brush pork with glaze during last 10 minutes of cooking. Remove from heat, cover and let rest for five minuets before slicing.

Serves six.

Cook's note: This sauce is also great with chicken, turkey or duck.

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