BBQ BRUSH CLEANER RECIPES

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SMOKED PORK TENDERLOIN WITH MICHIGAN CHERRY GLAZE ...



Smoked Pork Tenderloin with Michigan Cherry Glaze ... image

Categories     Main Course

Total Time 330 minutes

Prep Time 240 minutes

Cook Time 90 minutes

Yield 6

Number Of Ingredients 15

½ tablespoon distilled vinegar
1 teaspoon Worcestershire sauce
1½ teaspoons water
1 tablespoon pure maple syrup
6 ounces Michigan cherry preserves
½ teaspoon minced garlic
½ teaspoon salt
¼ cup cherry cola
¼ cup dark brown sugar
¼ cup soy sauce
1 teaspoon ground black pepper
1 teaspoon minced onion
3 tablespoons olive oil
¼ cup cherry cola
2 whole pork tenderloins (1½ to 3 pounds total)

Steps:

  • In a large bowl, combine the marinade ingredients and mix well. Place the tenderloins in a resealable plastic bag and pour in the marinade. Refrigerate for 4 to 12 hours.
  • Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the tenderloins on the void side of the grill and close the lid. Cook for 1 hour and 15 minutes, turning once.
  • Combine the glaze ingredients in a small bowl. Use a small pastry brush to paint the tenderloins with the glaze. Cook for an additional 10 to 15 minutes, or until the internal temperature of the tenderloins is 155° to 160°F. Let the tenderloins rest under tinfoil for 10 minutes on a cutting board, slice into medallions, and serve.
  • The mild fruitiness of the apple is just the right partner for the cherry glaze.

SMOKED PORK TENDERLOIN WITH MICHIGAN CHERRY GLAZE ...



Smoked Pork Tenderloin with Michigan Cherry Glaze ... image

Categories     Main Course

Total Time 330 minutes

Prep Time 240 minutes

Cook Time 90 minutes

Yield 6

Number Of Ingredients 15

½ tablespoon distilled vinegar
1 teaspoon Worcestershire sauce
1½ teaspoons water
1 tablespoon pure maple syrup
6 ounces Michigan cherry preserves
½ teaspoon minced garlic
½ teaspoon salt
¼ cup cherry cola
¼ cup dark brown sugar
¼ cup soy sauce
1 teaspoon ground black pepper
1 teaspoon minced onion
3 tablespoons olive oil
¼ cup cherry cola
2 whole pork tenderloins (1½ to 3 pounds total)

Steps:

  • In a large bowl, combine the marinade ingredients and mix well. Place the tenderloins in a resealable plastic bag and pour in the marinade. Refrigerate for 4 to 12 hours.
  • Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the tenderloins on the void side of the grill and close the lid. Cook for 1 hour and 15 minutes, turning once.
  • Combine the glaze ingredients in a small bowl. Use a small pastry brush to paint the tenderloins with the glaze. Cook for an additional 10 to 15 minutes, or until the internal temperature of the tenderloins is 155° to 160°F. Let the tenderloins rest under tinfoil for 10 minutes on a cutting board, slice into medallions, and serve.
  • The mild fruitiness of the apple is just the right partner for the cherry glaze.

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