Smoked Pork Tenderloin with Michigan Cherry Glaze

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Pappy

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Smoked Pork Tenderloin and used the recipe from my new best friend, Chris Lilly's, Big Bob Gibson's BBQ Book. I used the indirect method. When nearly done I painted it with the Michigan Cherry Glaze. Cooked it on the weber performer and used a small piece of Black Cherry wood and kingsford blue.

IMG_3576.jpg
 
Wowsers that looks so good! I really wish I took the kettle out tonight now. I let the wife cook our cornish hens in the oven and even though it was awesome, I really need to taste the hickory. I am jonesing and your pron makes me jones even more!
 
I'd slap that sideways, up, down, North, East, South and West! Primo color.
 
My timing wasn't good when I cooked it. It had a long stall. Took for ever for it to come up to temp. It stalled a 139. It was 1 - 1 1/2 hours behind of when we planned to eat. I think it could have went a little higher. I took it off at 160. Maybe it was just a tough pig. :confused: I don't know if cooking it longer would have made it tender. I din't care for tough pour. I tried to eat some of the leftovers and they were tough too.
 
I love the color the glaze gives it! Sorry to hear it was tough. I have never been a fan of smoking loins, I generally grill 'em. My buddy smokes them all the time, and to me they are always tough. He is just learning and until a few months ago wouldn't cook anything but burgers and dogs :tsk:
 
WvSmoke said:
I love the color the glaze gives it! Sorry to hear it was tough. I have never been a fan of smoking loins, I generally grill 'em. My buddy smokes them all the time, and to me they are always tough. He is just learning and until a few months ago wouldn't cook anything but burgers and dogs :tsk:
Click to expand...

I indirect "grilled" them on the weber at 250-275. It was in the maranade for about 18 hours.
 
Looks outstanding. I am off work Mon, Tues, Wed, And Thurs. So pork tnderlloin is on my to do list for sure after seeing that.
Thanks!
 
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