Back up barbecue! And move over for the smoker. This amazing sweet and smoky dish is a total crowd pleaser and perfect for any backyard celebration. We used a Traeger pellet smoker with cherry pellets.
Prep Time: | Cook Time: 1.5-2 hours | Makes 2-4 Servings
- 1 pork tenderloin
- 1 gallon Ziploc bag
- 2 cups apple juice
- ¼ cup orange juice
- 1/2 cup water
- 2 Tbsp of salt-pepper-garlic (SPG) mix
- 1 Tbsp chicken seasoning
- 4 Tbsp sweet barbecue rub, plus extra
- 2 15 oz cans of peaches
- Dijon mustard
- Dried rosemary
- Dried thyme
Place the pork loin in the large Ziploc bag and add apple juice, water, 1 can of peaches, SPG, chicken seasoning, and barbecue rub. Squeeze all the air out of the bag and place it in the refrigerator, allowing it to marinate overnight or 10–12 hours.
Preheat your smoker to 250 degrees. Remove the pork loin and pat it dry with paper towels. Lightly coat the surface in Dijon mustard mixed with a little bit of extra barbecue rub. Then sprinkle dried rosemary and thyme on the outside to create a nice crust.
Place the pork in the smoker, checking after about an hour and a half. Pull it out once the internal temperature reaches 140 degrees. Let it rest 15 minutes before slicing.
Meanwhile, in a saucepan, put in your 2nd can of peaches and orange juice over medium heat. Break up the peaches with a potato masher or use an immersion blender for a smoother consistency. Let it reduce until your desired thickness.
Emilee Hudsmith is a recipe developer, workout enthusiast, and creator of Take Off For Good seasonings and the Take Off app (found on the Apple and Google Play store). To learn more, visit @takeoffforgood on Instagram, Takeoffforgood.com, or download the Take Off app.