Quincey's Apple Molasses Glazed Pork Tenderloin | Masterbuilt Electric Smoker
Today we are making Quincey’s Apple-Molasses Pork Tenderloin in the Masterbuilt Electric Smoker. A big shout out and thanks to Quincey for giving us this recipe on our facebook page!
We start by marinating the pork tenderloin in brine overnight. We’ll then smoke 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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Slow Roasted Honey Glazed Pork
Here is what you'll need:
Ingredients:
1 1/2 lbs Baby Potatoes, red and/or yellow
8 Small Carrots, snapped in half
12-15 Pearl Onions, peeled & ends cut off
3 1/2 lb. Beef Chuck Roast
Salt, to taste
Pepper, to taste
1 Tbsp. Corn Starch
2 Tbsp. Water
2 Tbsp. Worcestershire Sauce
2 sprigs Rosemary
2 sprigs Thyme
Optional:
1 Baguette, cut into 5 inch pieces
Instructions:
In a slow cooker, add the potatoes, carrots and onions to make a base for the meat. Lay the chuck roast on top of the veggies and season with salt and pepper on both sides. (Wash your hands!) Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies. Pour Worcestershire sauce directly on top of the meat. Cover with the slow cooker lid and cook on high for 5 hours. Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour. Remove rosemary and thyme. Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce! Enjoy!
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Apple, Bacon stuffed pork loin
We stuffed this pork loin with a nice savory blend of spices, bacon, apples and gouda cheese. Smoked with cherry wood and sauced with some Sweet baby rays (Hickory and Brown sugar).
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Artist:
Bacon wrapped Pork Loin : Honey glaze w/apple sauce - Easy!
This “how to” recipe is Bacon wrapped Pork Loin : An easy and delicious recipe! Served with homemade applesauce, pheasant back mushrooms, and cream cheese filled jalapeño peppers!
Layering flavors is something I like to focus on...so you can taste each ingredient to its fullest! Whether it’s, baked, grilled, boiled, broiled, BBQ’d, poached, sautéed, fried, deep fried, or not cooked at all, I gotcha covered! I hope you enjoy browsing my channel, thanks a million for stopping by!
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Filming and photography: Laura Springer and Randy Springer
Music Sources:
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ROCK ON!!
Roast Pork Loin with Bacon and Brown Sugar Glaze
Recipe:
1 boneless pork loin, about 5 to 6 pounds
4 to 6 slices bacon
Rub Mixture:
1 teaspoon chili powder
1/2 teaspoon paprika
1 1/2 teaspoons salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 teaspoon ground cinnamon
Glaze:
1 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
Heat oven to 350°.
Place pork loin in a roasting pan. Combine the rub ingredients and rub over the pork. Cut each strip of bacon in half crosswise and lay them over the pork loin. Roast for about 1 1/2 to 2 hours, or until the pork registers about 150°.
In the meantime, combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minute. Spoon over the pork and return to the oven. Roast for about 15 to 20 minutes longer, or until pork registers 160°.
Serves 6 to 8.
BBQ Pork Tenderloin Recipe
Malcom's Delicious Dinners - BBQ Pork Tenderloin with Green Apple Slaw and Chargrilled Sweet Corn
#deliciousdinners #bbqporktenderloin #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs Hot Rub
- Killer Hogs Vinegar Sauce
- Killer Hogs The BBQ Sauce
- Thermoworks Thermapen
BBQ Pork Tenderloin, Green Apple Slaw and Chargrilled Sweet Corn Recipe
- 2 pork tenderloins (3/4 - 1 1/2 lbs ea)
- 2 Tablespoons Killer Hogs Hot Rub
- 1/2 cup Killer Hogs The BBQ Sauce
- 1/2 cup Killer Hogs Vinegar Sauce
- 10oz angel hair Cole slaw
- 1 green apple (Granny Smith) - shredded
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 ears sweet corn
- 2 Tablespoons butter - melted
- Pinch of Kosher salt
Directions
1. Prepare grill for two zone cooking (hot side and cool side).
2. Season pork tenderloins with Hot Rub and sear over the hot coals for 2 minutes each side for a total of 8 minutes.
3. Combine the bbq sauces and brush over the tenderloins. Move each one to the cool zone and continue to cook until internal temperature reaches 140 degrees. (rotate and sauce each loin every 5 minutes during this time).
4. Combine the Cole slaw and grated apple in a medium size bowl. In a small jar mix the mayo, sour cream, sugar, and vinegar. Season with salt and black pepper and pour over the slaw. Toss to combine and refrigerate until ready to serve.
5. Remove the pork tenderloin from the grill and rest for 7-10 minutes.
6. Place the corn on the grill and baste with melted butter turning often. It only takes a few minutes per side. Sprinkle with Kosher salt as soon as it comes off the grill.
7. To serve. Slice the pork tenderloins into medallions and plate with a mound of green apple slaw and an ear of corn.
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