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pork tenderloin with apricot sauce

janie koher
janie koher Posts: 1
edited November -1 in Pork


• &#189 Cup sherry
• &#189 Cup soy sauce
• 3 Clove garlic chopped ( I tend to use more)
• 1 Tbs dry mustard
• 1 Tbs thyme
• 4 pork tenderloins
• 8 Oz apricot preserves
• 2 Tbs brandy
• 1 Tbs soy sauce


Place first 5 ingredients in a zip-lock bag, mix well, add pork tenderloins. Refridgerate for 48 to 72 hours. Turn over once or twice a day.

Smoke at 350 degrees usung a drip pan. I usually pour the remaining marinade in the drip pan. Smoke till 145 degrees or so. As the pork is smoking put the preserves in a steel bowl and let heat on the grate next to the pork. Stir often,till somewhat reduced. Usually the preserves and the sauce are done at the same time. Remove from Egg, stir in the brandy and soy sauce. Thin slice the pork and drisle the apricot sauce over the meat and enjoy!


Number of Servings:

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