How To make Hickory Pork Tenderloin with Spicy Apple Topping
12 ounce bottle Lawry's Hickory Marinade w/apple Cider -- divded
21 ounce can apple pie filling or topping
2 1/2 pounds pork tenderloin
Combine 2 tablespoon Hickory Marinade with apple pie filling; set aside. Reserve 1/4 cup marinade. Place pork tenderloin in resealable bag and pour in remaining Hickory Marinade; seal bag. Marinate in refrigerator for at least 30 minutes. Remove from marinade; discard used marinade. grill tenderloin until internal temperature reaches 150 F and is no longer pink in center, about 35 minutes. Baste often with remainng marinade during cooking. Let stand 10 minutes before slicing. Warm apple mixture and drizzle over pork slices. Makes 6-8 servings. Variation: Can also use Lawry's Mesquite Marinade with Lime Juice or Teriyaki Marinade with Pineapple juice. MC formatting by bobbi744@acd.net ICQ#2099532
How To make Hickory Pork Tenderloin with Spicy Apple Topping's Videos
Smoked Pork Loin
Whole Pork Loin smoked over peach wood and served with a fresh cranberry sauce
#smokedporkloin #peachsmokedporkloin #howtobbqright
Peach Smoked Pork Loin Recipe for Holidays
WHAT MALCOM USED IN THIS RECIPE:
- Meat Bags
- Malcom's Bird Brine
- Killer Hogs The BBQ Rub
- Plastic Dredge Shaker
- Thermoworks DOT
- Hand Saver Glove Liners
- Red Handled 12 Slicing Knife
This pork loin recipe goes great with your holiday menu or you can serve it year round. I start with a big center-cut pork loin roast that I brine overnight in peach apple juice and my bird brine seasoning. After the loin soaks up a ton of flavor in the brine, I dry it on a raised rack for about an hour in the refrigerator.
To season the pork loin I start with a thin coating of dijon mustard. Then I apply a light sprinkle of The BBQ Rub for a little color, but the best part of this recipe is the corse seasonings I layer on the outside. It’s a combination of turbinado sugar, corse pepper and kosher salt, garlic & onion flakes, and ground leaves of rosemary and thyme. This seasoning would make an excellent rotisserie rub for any meat and it’s especially great on pork loin.
To smoke the pork loin I fire up my drum smoker and add chunks of peach wood to the hot coals for plenty of sweet smoke. Once the pit reaches 275°F the pork loin goes on the cooking rack. It’s a fairly short cook about 2 hours but you want to watch the internal temperature.
As soon as the loin hit 135-140°F internal, it needs to come off the heat and rest for 15 minutes. I serve it sliced and arranged on a platter with a bowl of Chell’s homemade cranberry sauce. You’ll never buy the can stuff again after you make this sauce and it’s simple (recipe below).
Peach Smoked Pork Loin Ingredients:
1 Pork Loin 3-4 lbs
1 cup Malcom’s Bird Brine
64oz Peach Apple juice
2 Tablespoon dijon mustard
2 Tablespoons Killer Hogs The BBQ Rub
1/4 cup Pork Loin Seasoning *recipe below
Pork Loin Seasoning
- 2 Tablespoons turbinado raw sugar
- 1 Tablespoon Kosher salt
- 1Tablespoon garlic flakes
- 1 Tablespoon onion flakes
- ½ Tablespoon corse ground black pepper
- ½ Tablespoon dried rosemary leaves
- ½ Tablespoon dried thyme leaves
Directions:
1. Place the pork loin in an extra large zip top bag and add the dry bird brine seasoning. Pour in the peach apple juice and squeeze all of the air out of the bag.
2. Place the bag in the refrigerator for 8 hours
3. Remove the pork loin from the brine and pat dry with paper towel to remove moisture from the outside.
4. Preheat drum smoker to 275°F adding 2-3 chunks of peach wood to the hot coals for smoke flavor.
5. Lightly coat the outer surface of the pork loin with dijon mustard followed by a light sprinkle of Killer Hogs The BBQ Rub. Shake the pork loin seasoning on all sides. I go heavy with it to form a tasty crust on the outer surface.
6. Place the pork loin on the smoker and cook until the internal temperature reaches 135-140°F
7. Remove from heat, rest for 15 minutes, and slice. Serve with fresh cranberry sauce (recipe below)
Cranberry Sauce Recipe
- 1/2 cup fresh orange juice
- 3/4 cup honey
- 1 12oz bag fresh cranberries
1. In a small boiler over medium heat, add the orange juice and honey. Stir and bring to a slight boil; lower heat and simmer for 5 minutes.
2. Add cranberries and cook for exactly 15 minutes - stirring every 3-5 minutes.
3. Remove from heat and pour into serving bowl. Cranberry sauce can be served immediately - but will thicken when placed in fridge overnight.
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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.
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).
Back To The Wood by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
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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Recipe: Apple Glazed Pork Tenderloin
Ingredients:
Dry Rub:
1 Tbls Kosher Salt
1 Tbls Coarsely Ground Black Pepper
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp ground mustard
1 tsp dried thyme
1-2 Tbls Olive Oil
Glaze:
2 Tbls FC brown sugar
2 Tbls FC apple jelly
1 Tbls FC brown sugar
1 Tbls FC apple jelly
Directions:
1. In a small bowl, combine the dry rub ingredients. Coat port loin evenly.
2. Cook at 375 for 25 to 35 minutes.
3. In a small bowl mix glaze ingredients. Brush the 2 Tbls over pork loin and cook an additional 5 minutes. Heat extra glaze in microwave and mix well.
4. Slice loin into medallions and drizzle left over glaze over pork.
Slow Cooker Pork Loin Roast
Fork tender yet sliceable - and that Honey Butter Sauce is everything!!