Apricot Pork Tenderloin
- Remove silver skin from the tenderloin and trim the meat as you see fit.
- Place the tenderloin in the Sweet Apple Brine and refrigerate for 2-4 hours.
- Thirty minutes prior to cooking set up your BBQ grill or oven at a nice smoking temperature (225-250°F).
- Remove the tenderloin from the brine and season well with the Backyard BBQ Rub.
- Place the seasoned tenderloin on the grill or in oven for one hour. It is important to let the meat cook. Do not interrupt the cooking process by turning it or opening the cooker to look at it.
- After one hour of cooking, brush the tenderloin with half of the Apricot BBQ Sauce. Allow the sauce to cook in for 15 minutes or so. When the internal temperature is reading 155-160°F it is time to pull the meat. This should be around 1 hour and 15 minutes of total cook time. Let the meat rest 10 minutes before slicing it.
- Ladle some of the reserved Apricot BBQ Sauce on top before serving.
- 1 1/2 lbs Berkshire Pork Tenderloin
- For the Sweet Apple Brine:
- 3 cups apple juice
- 1/2 cup Wholesome! Light Brown Sugar
- 1/4 cup kosher salt
- 1 tbsp crushed red pepper flakes
- 3 sprigs fresh thyme
- 3 fresh sage leaves
- In a pan over high heat bring the ingredients to a boil. Stirring occasionally as needed. Remove from the heat and let cool before using.
- For the Backyard BBQ Rub:
- 4 tbsp kosher salt
- 4 tbsp Wholesome! Organic Turbinado Sugar or Wholesome! Raw Cane Sugar
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp ground yellow mustard powder
- Combine all ingredients and set aside.
- For the Apricot BBQ Sauce:
- 24 oz apricot fruit spread
- 1 cup Wholesome! Organic Sucanat
- 1/2 cup tomato sauce
- 2 tbsp balsamic vinegar
- 1 tbsp Wholesome! Organic Molasses
- Combine all of the ingredients in a saucepan over medium heat. Cook the sauce for 15-20 minutes stirring as needed until the ingredients are well mixed.