When it comes to pork, the tenderloin is unbeatable in flavor and tenderness. It is also incredibly lean. Ounce for ounce, it is just as lean as a skinless chicken breast. So you really can have the flavors you love and still rest easy knowing you are eating healthy!
Course Entree
Cuisine Hot Smoking
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 4-6
Author Jeff Phillips
Ingredients
2pork tenderloins
2TBSMaple syrup
¼cupJeff's original rub
Peach Chutney
½cuppeach jam
½cupJeff's barbecue sauce
Instructions
Remove pork tenderloins from package and rinse well under cold water. Pat dry with a paper towel.
Brush on some maple syrup to add flavor and help the rub to stick.
Apply Jeff's original rub all over the pork tenderloins.
Set up your smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
Once the smoker is ready, place the meat directly on the smoker grate and let it cook for about 2 hours or until it reaches 145°F (63°C) in the thickest part. (Note: Use peach wood or other fruity wood to apply smoke for the entire session.)
When the pork tenderloins are finished cooking, removed them from the smoker and allow the meat to rest on the counter under foil for about 20 minutes.
Slice into ¼-inch medallions and serve with a little of the peach chutney drizzled on top.
While the meat is resting, make the peach chutney as follows:
Put jam into a sauce pan over medium heat.
Once the jam starts to melt, add the barbecue sauce to the pan.