This is a lean succulent pork roast which is great for cold sandwiches. Consider cooking two in the same amount of time and freeze one for later.
1 - 1 ½ to 2 pound pork tenderloin
1 cup apricot nectar
1/2 cup apple cider or apricot brandy
2 tablespoons soy sauce
2 teaspoons vinegar
1 teaspoon Hoisin sauce
1 clove garlic, minced
1 tablespoon brown sugar
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1 tablespoon whole cloves
Pierce meat with a fork in several places. In a saucepan combine remaining Ingredients and heat until sugar is dissolved. Cool. Place meat in a marinating dish or heavy-duty plastic bag and add marinade. Refrigerate overnight in marinade. Remove meat from marinade and place on smoker grid. Pour remaining marinade into water pan.
Charcoal: Use 5 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 2 ½ - 3 ½ hours.
Electric: Use 3 quarts hot water, 2 wood sticks and smoke 2 – 3 hours.
Serves 2 – 4