Raspberry Chipotle Smoked Tenderloin - Cowboy Kent Rollins
Servings 6 to 8 servings
Ingredients
Injection Sauce
- 6 ounces apple juice
- ¼ cup brown sugar
- 2 teaspoons salt
- 1 tablespoon Kent’s Rib Rub or your favorite bbq seasoning
- ¼ cup apple cider vinegar
- 2 tablespoons butter
- 2 tablespoons Worcestershire sauce
Pork Tenderloin
- 3 to 4 lb. pork tenderloin
- Kent’s Mesquite Seasoning or see below
- 2 tablespoons raspberry preserves
- 2 tablespoons adobo sauce
- 4 tablespoons BBQ sauce
Instructions
- Mix all the injection sauce ingredients together in a medium saucepan. Bring to a simmer, stirring frequently. Remove from the heat and let cool for a few minutes.
- Pat the tenderloin dry with a paper towel. Inject the sauce every 2 inches into the loin on both sides and the ends.
- Season well on all sides with the Rib Rub and let rest for 10 to 15 minutes. Then, you can season with the Mesquite seasoning (optional) before placing on the fire.
- Place the tenderloin on a smoker pre-heated to 250 degree F, on the indirect side of the fire. I like to add a couple chunks of apple wood as well for flavor. Smoke for about 30 minutes per pound, or until the internal temperature is 140 degrees F.
- Meanwhile, in a small bowl, mix together the raspberry preserves, adobo sauce and bbq sauces.
- Move the pork loin to the direct side of the fire and glaze with the raspberry sauce. Continue to cook an additional 10 minutes, or until the internal temperature is 145 to 150 degrees F. Baste the loin 1 to 2 more times while cooking. Serve warm with additional raspberry sauce drizzled on top, if desired.
Notes
Mesquite substitute: 1 tablespoon Ancho chili powder 1 tablespoon Season salt, ½ teaspoon garlic powder, 1 tablespoon black pepper