Ingredients

2 cups apple brine marinade (recipe below)

1 lb trimmed pork tenderloin

1 1⁄2 tablespoons of BBQ seasoning rub of your choice Black cherry barbeque sauce

Directions

Prior to cooking, marinate the pork tenderloin in apple brine marinade for 24 hours.

Remove tenderloin from the marinade and pat dry with paper towels. Thoroughly coat the pork tenderloin with a BBQ rub of your choice. Place the meat in a cold smoker with the setting at 200°F and turn it on. Place wood chips in the smoker box.

Place the seasoned pork onto the cooking racks while the smoker is still cold. Let it cook for 60 minutes or until the pork reaches an internal temperature of 130 degrees, remove from the smoker, and let it cool. If the pork does not reach the desired temperature within 60 minutes, remove the meat from the smoker and place it into a 300-degree oven until the internal temperature reaches 130 degrees.

Once the temperature is met, place the tenderloin on a char-broiler until lightly charred. Continually baste with the unused apple brine marinade to prevent drying. Continue cooking to achieve an interval temperature of 145°F and baste with the black cherry BBQ sauce. Remove meat, let it rest, and cut into half-inch slices.

Apple Brine Marinade Ingredients

1⁄2 gallon apple cider or apple juice 1 gallon water

1⁄2 cup salt

Directions

Combine all ingredients in a large mixing bowl.

Black Cherry BBQ Sauce Ingredients

1 cup bourbon

8 ounces sun-dried cherries

1⁄3 cup cherries (pitted)

1⁄2 cup lemon juice

2 teaspoons cinnamon

1 1⁄2 cups water

4 cups barbeque sauce of your choice 1 1⁄2 cup cornstarch

Directions

Place cherries and bourbon in a pan and cook on a medium heat until the bourbon is absorbed and begins to evaporate. Add lemon, cinnamon, and water to the pan and bring mixture to a boil, then add the BBQ sauce and simmer for 10 minutes. Add cornstarch and mix to thicken. Remove from heat and let sauce rest in the refrigerator.