Yellow Jacket Mango Habanero-glazed Smoked Pork Tenderloin

Ingredients:

  • 1 fresh Pork Tenderloin, peeled and trimmed

    For the marinade:

  • 1 tsp minced garlic

  • 1 Tbsp Smoking Globe Yellow Jacket Mango Habanero Sauce

  • 1 Tbsp extra virgin olive oil

  • 1 TBSP organic honey

  • 1 TBSP fresh squeezed lemon

  • 1 tsp coarse grind black pepper

  • 1/4 tsp coarse sea salt or Himalayan Pink Salt

    Yellow Jacket Mango Habanero BBQ Sauce:-

  • 1 cup Mango Preserves or organic puree

  • 2 TBSP Heinz Chili Sauce

  • 2 TBSP Heinz Simply Ketchup

  • 1/4 Cup Pomegranate Juice

  • 2 TBSP Organic unfiltered Apple Cider Vinegar

  • 1 TBSP Spicy Dijon Mustard

  • 2 TBSP Yellow Jacket Mango-Habanero Hot Sauce

  • 1/2 ripe Mango, small dice

  • 1/4 cup Pomegranate Arils/seeds

  • 2 tsp chopped Fresh Thyme

  • 1 TBSP finely chopped Scallions (circles)

  • 1 TBSP 1/2" Chive sticks cut on the bias

  • 1 TBSP chopped fresh Parsley

Preparation:

Trim Pork Tenderloin, removing any silver skin. Season with cracked black pepper and sea salt. In a small non-reactive bowl whisk together, chopped garlic, green onion, olive oil, and 2 TBSP Yellow Jacket, honey & fresh-squeezed lemon juice. Marinate overnight.

For Yellow Jacket Mango Habanero BBQ Sauce (can be prepared 1 day ahead)

Mix all ingredients in a small saucepan, except the chive sticks & pomegranate arils. Heat slowly so as not to scorch, and simmer for 30 minutes, stirring frequently. Chill overnight. Bring to room temp the next day. Add pomegranate arils, chives and chopped parsley.

Remove the marinated Pork Tenderloin from the fridge and allow it to sit at room temp until the smoker is fired up.

SMOKER SET UP: Indirect method: place 20-30 hot charcoal bricks on one side (indirect heat) and allow to heat to 250-275°F. When ready to smoke, add a small chunk of applewood. If using a gas grill, fire up the left or right side of the burner, place the applewood in a small foil pan over the hot burner, and place the tenderloin on the opposite side or top rack.

Smoke the tenderloins for about 1 & 1/2 hours or until the internal temperature reaches 130°F. Remove from the grill and place in a homemade foil pan, slather ½ the mango BBQ sauce and place back on the grill or smoker right before service, until the glaze sets and caramelizes and the internal temperature reaches 140-145°F. Reserve the remainder of the BBQ sauce for a plate-up.

Place the tenderloin on a small cutting board and slice and shingle out medallions on a plate, top with pomegranate arils, and chive sticks, and serve the remainder of the Yellow Jack Mango Habanero BBQ sauce!