Smoked Mango Habenero Pork Tenderloin

So started with that mango habanero rub from grillyourassoff that really inspired the remainder of the recipe for this cook. Once the pork loin was rubbed down, allowed to rest for about 20 minutes. I also used a few other ingredients for this recipe that I posted below that turned into one amazing glaze.

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Glaze comprised of:
1/2 cup mango chutney
1/4 cup of rye bulleit bourbon
1/4 stick of melted butter
1 tbs dried red pepper flakes
**Whisked together until blended well and then use as glaze once internal temps have reached around 130

Once I was able to get the Primo around 250 I placed the pork loin on indirect side above drip pan that contained organge mango juice along with water. Then I allowed to smoke until internal temp reached 130 degrees (about hour and half) then used glaze to cover on all sides and allowed to cook until internal temp reached around 148. Always remember to allow the meat to rest for at least 12-15 minutes before slicing and serving.

Published by inspiredishes

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