Smoked Pork Tenderloin With Plum-Cassis Recipe

Smoked Pork Tenderloin With Plum-Cassis Recipe

Prepare this Smoked Pork Tenderloin with Plum-Cassis Marinade and be ready to receive the accolades of your guests. This recipe is the one that convinced me that you should use your smoker for more than just salmon. It’s from the cookbook “Marinades” by Jim Tarantino. Better if you use apple, cherry, or pecan wood. Hope you enjoy it if you try it.


2-3 Tbsp of chopped fresh rosemary leaves

Apple or orange juice

3 Lb pork tenderloin


6 Fresh plums, pitted and coarsely chopped(I freeze some from our tree every summer just for this recipe)

¼ Cup creme de cassis liqueur

⅓ Cup cider vinegar

¼ Cup dry Madeira wine

2 Cloves garlic, minced or pressed

1 Tsp dry mustard

1 Tbsp dark brown sugar

¼ Tsp freshly grated nutmeg


Boil plums and cassis then reduce heat and simmer for 20 min. Cool.

Combine plum mixture with vinegar, wine, garlic, mustard, sugar and nutmeg and puree.

Cooking method:

Combine marinade and rosemary and marinate the pork overnight or for 8 hours.

Remove pork and boil marinade to baste with.

Use apple juice in the water pan of your smoker and smoke pork with apple, cherry or pecan, until the internal temp reaches 140ºF.


Cherry Bisquettes for Bradley Smokers

Cherry Bisquettes provide a mild, sweet, and fruity aroma perfect for smoking poultry, fish, seafood, beef, pork, lamb, water fowl, vegetables, and cheese.

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