Smoked BBQ Pork Tenderloin 

Serves 4

2 (14-ounce) pork tenderloins

Favorite dry rub (or see recipes under Dry Rubs, bastes, Sauces & Marinades)

3 tablespoons olive oil (plus extra for coating)

Favorite BBQ sauce (or see recipes under Dry Rubs, bastes, Sauces &

Marinades)

 

Southern Apple Cider Mop:

½ cup apple cider

½ cup chicken stock

¼ cup apple cider vinegar

2 tablespoons honey

2 tablespoons olive oil

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

Salt and pepper (to taste)  

 

1. Brush tenderloins with a thin layer of oil. Apply a generous amount of dry rub evenly over tenderloins, massaging well to coat. Place tenderloins in a plastic bag and refrigerate overnight.
2. Remove from refrigerator and allow tenderloins to sit at room temperature for approximately 20 minutes.
3. To prepare mop, combine all ingredients in a non-reactive saucepan and cook over low heat, stirring frequently, for approximately 10 minutes. Remove from heat.
4. Prepare smoker according to directions listed by manufacturer.
5. Heat oil in a frying pan (or skillet). Sear tenderloins on both sides.
6. Place tenderloins in smoker and cook (at about 220° F) until well-done, approximately 2 hours. (Internal temperature of tenderloins should read 160° F on meat thermometer). Baste tenderloins with mop every 30 minutes. During last 30 minutes of cooking, glaze tenderloins with BBQ sauce.
7. Remove tenderloins from smoker and allow to rest for approximately 5-10 minutes. Serve with extra BBQ sauce on the side, if desired.