Rum Soaked Smoke Apricot Pork Tenderloin

 RUM SOAKED SMOKED APRICOT PORK TENDERLOIN 

INGREDIENTS

4 lb Pork Tenderloin

6 cloves garlic

2 TBLSP Apricot Preserve

¾ cup Cruzan Guava Rum

¼ cup Dark Brown Sugar

2 Tsp Liquid Smoke

Salt, Pepper, Garlic Salt to taste

1 Tsp Smoked Paprika

½ TSP Cayenne Pepper

Instructions

In a bowl mix all ingredients together with a spoon.  Set aside.

Lay out a long piece of saran wrap.  Place tenderloin on top.  Clean and cut garlic cloves in half.  With a paring knife make a cut in the pork and stuff a garlic piece in it.  Repeat until all garlic is used.

Brush the liquid ingredients on the pork, turn over and brush remaining ingredients on the other side.  Wrap the tenderloin in the sara wrap and chill overnight or at least 4 hours.

Heat your smoker to 225 degrees.  Unwrap tenderloin and place in smoker fat side up.  Smoke for 3 – 3 ½ hours or until temp reaches 145.  Let set for 15 mins. 

Serve

With bake potato, squash, and butterleaf salad.

Pair

Off – dry Riesling: It’s high acidity and fruity flavors of apricot and peach will compliment this dish.

Oaked Chardonnay: A White Burgundy with some oak aging can develop nutty, smoky notes.

Red Wine Options

Pinot Noir

Grenache

CHEERS…..