Quincey's Apple Molasses Glazed Pork Tenderloin - Armadillo Pepper

Quincey's Apple Molasses Glazed Pork Tenderloin

July 01, 2017

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

  1. Add the brine ingredients to a food same (non-reactive) container. I used a Ziploc bag. Mix until the salt is dissolved.
  2. Place the pork tenderloin in the brine, then place in the refrigerator for at least 12 hours (preferably overnight).
  3. 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.
  4. Set the Masterbuilt Electric Smoker to 200 degrees and put 2 cups of apple juice in the water bowl and use apple wood chips.
  5. Place the pork tenderloins in the Masterbuilt Smoker.
  6. While the pork tenderloin is smoking, start the glaze.
  7. 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.
  8. Cook the pork tenderloins until 140 to 142 degrees, then start applying the glaze. Cook until the pork tenderloins reach 150 degrees.





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