My wife came up with this recipe for the tenderloins from a wild hog. I first made it on the grill cooking it with indirect heat while wrapped in foil. It was tasty but needed something. Smoke! That was it. Didn't have any more wild hog so I got around 2 lbs of pork tenderloin and waited for Saturday to get here.

Step 1: Ingredients

2 lbs of pork tenderloin*
handfull of pitted fresh or frozen cherries (for marinade)
3-5 sprigs of fresh rosemary
3-5 cloves of garlic
1/2 cup balsamic vinegar
1/2 cup olive oil (extra virgin)
salt and pepper (optional)
2 cups of pitted fresh or frozen cherries
1/4-1/2 cup apricot preserves**
1/8 cup apple juice (or other fruit juice)
honey (to taste)

*Venison roast or tenderloin is also wonderfull with this recipe.

**For a little bit sharper taste use fresh apricots instead of the preserves.
Used your recipe last night to make this, it was fantastic! I don't have a smoker so I used my webber grill set up with indirect heat. It was my first time smoking with cherry, but certainly won't be the last. Thank you for posting this one!
Glad you enjoyed it. I hope to be able to get some more meat this winter and if able I will try to add a few Venison recipes as well.
Gorgeous. Pork tenderloin is one of my favorites. I will definitely be trying this.
Thank you. Let me know how it works out.

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More by younglm:Make a Delicious Cherry Rosemary Smoked Pork Tenderloin 
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