Quincey's Apple Molasses Glazed Pork Tenderloin
Today we are making Quincey’s Apple-Molasses Pork Tenderloin in the Masterbuilt Electric Smoker. We'll start by marinating the pork tenderloin in a brine overnight. The next day, we will cook it in the Masterbuilt smoker and finish with a complimentary molasses and apple juice, spiced glaze.
Brine Ingredients
- 1/4 cup molasses
- 1/4 cup of sea salt
- 3 cups of apple juice
Glaze Ingredients
- 1/4 cup of molasses
- 3 cups of apple juice
- 1/2 teaspoon all spice
- 1/2 teaspoon ground cinnamon
Instructions
- Add the brine ingredients to a food same (non-reactive) container. I used a Ziploc bag. Mix until the salt is dissolved.
- Place the pork tenderloin in the brine, then place in the refrigerator for at least 12 hours (preferably overnight).
- The next day, remove the pork tenderloin from the brine and pat dry with paper towels to get rid of any excess salt. Discard the brine.
- Set the Masterbuilt Electric Smoker to 200 degrees and put 2 cups of apple juice in the water bowl and use apple wood chips.
- Place the pork tenderloins in the Masterbuilt Smoker.
- While the pork tenderloin is smoking, start the glaze.
- Place the glaze ingredients in a pot and bring to a hard boil to thicken. You can add a little corn starch to reduce the cooking time.
- Cook the pork tenderloins until 140 to 142 degrees, then start applying the glaze. Cook until the pork tenderloins reach 150 degrees.
