PORK TENDERLOIN KABOBS RECIPES

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HOW TO: SMOKED PORK TENDERLOIN ON A PELLET GRILL | KINGSFORD®



How to: smoked pork tenderloin on a pellet grill | Kingsford® 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.

HOW TO: SMOKED PORK TENDERLOIN ON A PELLET GRILL | KINGSFORD®



How to: smoked pork tenderloin on a pellet grill | Kingsford® 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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