Apple-Smoked, Apple-Basted Tenderloin
from Paul Kirk's Championship Barbecue
Three 1.5-pound pork tenderloins
2 cups apple juice
1/4 cup firmly packed light brown sugar
2 tablespoons garlic salt
1 tablespoon sweet Hungarian paprika (I used regular paprika, as I could not find the sweet Hungarian at the store and I had some regular)
2 teaspoons onion salt
1 teaspoon celery salt
1 teaspoon dry mustard
1 teaspoon black pepper
1. Place tenderloins in a Ziploc bag, add apple juice, and let marinate in the refrigerator for 2 hours.
2. Combine remaining ingredients in a small bowl and blend well.
3. When ready to cook, prepare an indirect fire and throw 3 chunks of apple wood on the coals.
4. Remove the tenderloins from marinade. Transfer the remaining marinade to a saucepan and bring to a boil over medium-high heat; let simmer for 5 minutes, then set aside. Sprinkle the tenderloins evenly with the sugar and spice mixture.
5. Set the tenderloins on the grill, cover, and smoke at 230 to 250 degrees for 1.5 to 2 hours, basting with the cooked reserved marinade after one hour. Baste and turn the tenderloins every 30 minutes. Tenderloins are done when an instant read meat thermometer inserted in the center reads at least 145 degrees; if you like your pork more done, then aim for 155 to 165 degrees.
6. Let the pork rest for 10 minutes before slicing.