Yield: 2 – 4 servings
A lean succulent pork roast. Great for cold sandwiches. Cook two in the same amount of time and freeze one for later.
- 1 1 ½ to 2 pound pork tenderloin
- 1 cup apricot nectar
- ½ cup apple cider or apricot brandy
- 2 tablespoons soy sauce
- 2 teaspoons vinegar
- 1 teaspoon Hoisin sauce
- 1 clove garlic, minced
- 1 tablespoon brown sugar
- ½ teaspoon allspice
- ¼ teaspoon ground ginger
- 1 tablespoon whole cloves
Pierce meat with a fork in several places. In a saucepan combine remaining ingredients and heat until sugar is dissolved. Cool. Place meat in a marinating dish or heavy-duty plastic bag and add marinade. Refrigerate overnight in marinade. Remove meat from marinade and place on smoker grid. Pour remaining marinade into water pan.
Charcoal: Use 5 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 2 ½ - 3 ½ hours.
Electric: Use 3 quarts hot water, 2 wood sticks and smoke 2 – 3 hours.