Country Boy Pork Tenderloins

Country Boy Pork Tenderloins

Yield: 8 servings

1 1/2 cups apple butter
1 cup white vinegar
2 1/2 tablespoons Worcestershire sauce
2 tablespoons brandy
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/8 teaspoon Tabasco sauce
3 (1-pound) pork tenderloins

Pour mixture of apple butter, vinegar, Worcestershire sauce, brandy, soy sauce, sugar, dry mustard, salt, pepper, paprika and Tabasco sauce over tenderloins in nonreactive dish, turning to coat. Marinate, covered, in refrigerator for 2 to 8 hours, turning occasionally. Drain, reserving marinade. Barbeque pork over semi-direct charcoal fire for 3 hours or until cooked through, turning and basting with reserved marinade every 30 minutes.

Carolyn Wells, author of Barbecue Greats–Memphis Style

Country Boy Pork Tenderloins was obtained from Jim Quessenberry of the Arkansas Trav’lers team of Cherry Valley, Arkansas. Jim was the first winner of the Irish Cup in Lisdoonvarna, Ireland