I scored 4 cyrovac pork tenderloins for $2.50/lb yesterday. We love pork loins but pork tenderloin takes that love to another level.
Depending upon what time I can break loose from work tomorrow I'll probably smoke one the cryovac packages tomorrow. There's usually two tenderloins inside. No special rub, just wash, dry, rub with EVOO, then kosher salt and pepper. I made the Roasted Apple Grill Sauce recipe tonight I concocted from several recipes I found online. It is YUMMY! We liked it better than the commercial stuff. We'll use it like we did the commercial stuff and just spoon over the tenderloins once smoked. Below is the apple recipe with pics. It is super easy to make.
Edit update: Next time I make it I'll use 2 Tbs apple cider vinegar and 2 Tbs Worcestershire sauce instead of 1/4 cup apple cider vinegar.
Yield: about a quart
Roasted Apple Grilling Sauce
Ingredients
4 Gala, Honey Crisp, or Fuji Apples, cored and quartered, skins on
1/2 onion finely chopped
1 lemon, juiced
2 Tbs butter
1 tsp garlic, minced
1/4 cup apple cider vinegar
1/4 cup brown sugar, packed
1/4 cup pure maple syrup
1/2 tsp cinnamon
1 tsp sweet hot mustard
Directions:
1. Preheat oven to 400°F.
2. Put onion, lemon juice, butter, garlic, apple cider vinegar, brown sugar, maple syrup, cinnamon, and sweet hot mustard in a sauce pan. Cook over low heat until well blended.
3. Spray baking dish w/ non-stick spray.
4. Spread apples out in a casserole pan.
5. Pour the contents of the sauce pan over the apples.
6. Bake until the apples are roasted, soft, and begin to carmelize, about 45-60 minutes.
7. Remove from the oven, cover, and let cool.
8. Put contents in a blender and pulse until desired chunk size.
9. Serve over smoked/roasted pork loin or tenderloin.