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