Brined Pork Tenderloin with Apricot Chutney Sauce

[TexasSmoke]

Thanks for the recipe Tony.  I did a batch of tenderloins this weekend for Mother's Day that was a big hit with the family.

I did not do the brine but slathered in olive oil and a rub. I wrapped them and kept in the fridge overnight.  I smoked them at 225 with 3oz of Apple and a pan of Apple juice.  Dinner was at my sisters house so I smoked them to an IT of 142 and then double foil wrapped them and put them into the cooler.

I baked them in a 500 degree oven for about 8 minutes and served.  Everyone loved the apricot chutney.  I had leftovers last night that were still great!

 

[1stlink]

Lookin' Good Ron and I agree the leftovers are very tasty.. 

 

[swthorpe]

+1, well done!

 

[DivotMaker]

Nice job, Ron!  Very nice, indeed! 8)