Stuffed pork tenderloin

Preparation

Baking Directions:

For the pork tenderloin: Heat a smoker to 300 degrees F.

Trim any excess fat and membrane from the pork tenderloin.

Using a sharp knife with a very long, straight blade, insert the knife through the center of the tenderloin.

Take care not to cut out to the sides — just insert the knife blade into the center and then remove it.

Push a turkey baster through the cut, enlarging the opening; remove the baster.

Trim your smoked sausage link to the exact length of the tenderloin.

Stuff it into the opening.

Apply the rub thoroughly, coating the outside of the tenderloin.

Place the tenderloin in a medium-size aluminum pan, and place the pan in the smoker.

Cook for about 1 hour or until the internal temperature of the meat reaches 150 degrees F.

While the meat is cooking, prepare the sauce: In a medium saucepan over medium heat, combine the vinegar sauce and the apple jelly.

Stir thoroughly to combine.

Make sure the sauce thins out as it heats, about 5 minutes.

Then lower the heat and keep it warm until you're ready to use it.

During the last 15 minutes of cooking time, apply half of the sauce to the meat and put the meat back in the smoker.

Reserve the remaining sauce.

Remove the pan from the smoker.

Allow the meat to sit, loosely covered, for 10 minutes.

Then cut it into slices about 1/4 to 1/2 inch thick, and serve with the remaining sauce.

For the basic barbecue rub: In a large bowl, combine all of the ingredients thoroughly.

You can store this rub in an airtight container indefinitely.

Makes 3 cups.

For the basic vinegar sauce: In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce.

Stir together.

Pour in all the remaining ingredients and stir to dissolve.

Do not boil.

When the spices are thoroughly dissolved, take the pot off the heat, and funnel the sauce into a bottle.

The sauce will keep, refrigerated, for up to 1 year.

Makes 3 1/2 cups.