The trick is to smoke the meat and not make the meat smoke

PEACH GLAZED TENDERLOIN

  Date: December 17, 2011
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Pork Tenderloin is a wonderful cut of meat and this recipe from SERIOUS BARBECUE took it to a whole new level. Adam Perry Lang likes to add flavors to a recipe in layers and this one was no exception. The tenderloins were brined for 12 hours. Before going on the grill they received a spice rub. Once on the grill they were brushed with butter after every turn for the first half of the grilling and during the second half of the grilling they were dredged in a glaze after every turn. Once off the grill, they rested for 5 minutes and then were sliced on the bias and were drizzled with more of the glaze. The tenderloins were extremely moist from the brine and they were exploding with contrasting but complimentary flavors. I also made another recipe from SERIOUS BARBECUE for one of the sides. See MASHED SWEET POTATOES.
Related Photo Entries:
Recipe Source:
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Meathead
Serious Barbecue
Pork Tenderloins Glazed With Peach Preserves & Rosemary - Page 52
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs