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Tie pork tenderloins halves together with butcher twine. Heat honey in microwave until it flows freely and mix with apricot nectar. Marinate tenderloins in mixture for 1/2 to one hour. Remove from marinde and pat on dry rub enough to cover the outside of the tenderloin. Wrap in plastic wrap and refrigerate overnight. Smoke at 225 degrees for 2 to 2 1/2 hours. Mop with Carolina BBQ sauce every 45 minutes. Cook until temperature in middle reaches 145 degrees. Remove from smoker, wrap in foil and let rest for 15 to 30 minutes. Slice and serve with Carolina BBQ sauce.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 198 | ||
Calories from Fat: 48 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 98.3mg | 30 % | |
Sodium 78.8mg | 3 % | |
Potassium 597mg | 16 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.4g | ||
Protein 31.2g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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