Pork Tenderloins with Peach Sauce

By Thom7747

My wife, Tonya, loves snacks that are salty and sweet. This recipe satisfies that salty-sweet craving in a main dish. Wrapping the tenderloin in bacon eliminates the need to wrap it in foil and adds great flavor. The peach sauce is the perfect finishing touch on the tenderloin slices. I would suggest serving over rice.

From: Dadgum That's Good Too.

Suggested wood: Hickory.

Ingredients

• 1 package pork tenderloins (contains 2)
• 8 slices bacon
• 1 tablespoon Jane's Krazy Mixed-Up salt
• 2 (each 16-ounce) jars peach jam
• 5 tablespoons teriyaki sauce or General Tso's Sauce
• 1 cup water
• 1 cup thinly sliced green onions, green parts only
• 1 1/2 tablespoons all-purpose flour

Details

Adapted from mjandhungryman.com

Preparation

Step 1

1. Wrap tenderloins with bacon slices and season sparingly with Krazy salt. Place meat in a large disposable aluminum foil pan.

2. In a small saucepan over low heat, combine peach jam, teriyaki sauce, water and green onions. Bring to a slow boil, stirring constantly until mixed well. Reserve 1 cup of marinade for later. Pour remaining marinade over tenderloins and marinate in the refrigerator, turning halfway through, for 1 1/2 hours.

3. Preheat smoker to 250 degrees F. Place tenderloins on lower rack of smoker and smoke for 2 1/2 to 3 hours or until internal temperature reaches 160 degrees F. Pour reserved 1 cup of marinade into a small skillet. Heat over medium heat and stir in all-purpose flour until thickened. Pour over tenderloins and serve.