Ingredients
2 cups apple brine marinade ( recipe below )
1 lb trimmed pork tenderloin
1 12 tablespoons of your choice’s dark cherry barbecue seasoning rub
Directions
Due to cooking, marinate the pork tenderloin in apple brine marinade for 24 hours.
Remove the tenderloin from the marinade using paper towels to pat clean it. Apply a BBQ rub of your choice to the pork tenderloin completely. Place the meat in a cool smoker with a temperature of 200 degrees Fahrenheit and activate it. Place wood chips inside the smoker’s box.
While the smoker is still in the oven, place the trained pork on the cooking racks. Let it cook for 60 minutes or until the pork reaches an internal temperature of 130 degrees, remove from the smoker, and let it cool. Remove the meat from the smoker and place it in a 300-degree oven until the internal temperature reaches 130 degrees if the pork does not reach the desired temperature within 60 minutes.
When the temperature is met, place the tenderloin on a char-broiler until quietly charred. To prevent drying, continue to baste with the unoccupied apple brine marinade. Continue cooking until the temperature is 145 degrees Fahrenheit, and top off with the dark cherry BBQ sauce. Remove meat, let it rest, and cut into half-inch slices.
Apple Brine Marinade Ingredients
1⁄2 quart apple cider or apple juice 1 gallon water
1⁄2 cup salt
Directions
In a large mixing bowl combine all the ingredients.
Black Cherry BBQ Sauce Ingredients
1 cup bourbon
8 ounces sun-dried cherries
1⁄3 cup cherries ( pitted )
1⁄2 cup lemon juice
2 teaspoons cinnamon
1 1⁄2 cups water
4 cups cooking sauce of your choice 1 1⁄2 cup cornstarch
Directions
Place cherries and bourbon in a pan and cook over medium heat until the bourbon has completely dissolved. Add lemon, cinnamon, and water to the pan and bring mixture to a boil, then add the BBQ sauce and simmer for 10 minutes. Add cornstarch and mix to thicken. Remove from heat and let sauce rest in the refrigerator.
