Smoked Pork Tenderloin With Plum-Cassis Recipe
2-3 Tbsp of chopped fresh rosemary leaves
Apple or orange juice
3 Lb pork tenderloin
6 Fresh plums, pitted and coarsely chopped(I freeze some from our tree every summer just for this recipe)
¼ Cup creme de cassis liqueur
⅓ Cup cider vinegar
¼ Cup dry Madeira wine
2 Cloves garlic, minced or pressed
1 Tsp dry mustard
1 Tbsp dark brown sugar
¼ Tsp freshly grated nutmeg
Boil plums and cassis then reduce heat and simmer for 20 min. Cool.
Combine plum mixture with vinegar, wine, garlic, mustard, sugar and nutmeg and puree.
Combine marinade and rosemary and marinate the pork overnight or for 8 hours.
Remove pork and boil marinade to baste with.
Use apple juice in the water pan of your smoker and smoke pork with apple, cherry or pecan, until the internal temp reaches 140ºF.