I love smoking pork tenderloin. It’s fast cooking, and it takes on other flavors well. Here is a great version with some Door County Cherries.
Start with the pork tenderloin. Rinse it with cold water and towel it dry. Then, rub it all over with yellow mustard and sprinkle liberally with your favorite rub. Here’s mine .
Set your smoker up for 230. And make sure your water reservoir is full. Smoke the pork on full smoke for about 2 hours until the internal temperature reaches 145.
In the meantime, make the cherry compote. Here’s what you need:
- 1/4 cup bourbon
- 1/4 cup brown sugar
- 1/2 water
- 10 oz jar of cherry preserves
Put all the ingredients in a small sauce pan and cook on medium heat until it comes to a boil. Lower temp slightly and cook, stirring occasionally, for 10-12 minutes until the sauce reduces by about a third. Then remove from heat.
After the first hour of smoking, brush the tenderloins with a coating of the compote. You can do this every 20 minutes or so until the meat is done.
Once the meat reaches the desired temp. Wrap it in foil and let it sit for 15-30 minutes to let the juices redistribute. Then slice into 1/2 inch slices and serve with more of the compote drizzled over the top.
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