Pit-Fired Caribbean Pork Tenderloin with Passion Fruit Butter Sauce

• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 2 tablespoons apple juice
• 2 tablespoons sugar
• 2 tablespoons tomato-based barbecue sauce
• 3 garlic cloves, minced
• 1/2 tablespoons dried oregano
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon distilled vinegar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 whole pork tenderloins (1 1/2 to 3 pounds total)
• Passion Fruit Butter Sauce (page 233)

1. In a large bowl, stir together all the marinade ingredients.
2. Place the tenderloins in a resealable plastic bag and pour in the marinade.
3. Refrigerate for 4 to 8 hours.
4. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
5. When the cooker reaches 250F, place the tenderloins on the grill away from the fire and close the lid.
6. Cook for 1 hour and 15 minutes, or until the internal temperature of the tenderloins reaches 150 to 155F.
7. Remove the tenderloins to a platter and cover with foil.
8. Immediately open the dampers on the grill.
9. When the temperature of the cooker reaches 350F, close the dampers slightly to maintain that temperature.
10. Drizzle the meat with the Passion Fruit Butter Sauce and return to the grill for 5 minutes; reserve some of the sauce to baste the meat during the cook.
11. Remove the tenderloins from the grill and let them rest for 10 minutes on a cutting board, slice into medallions, and serve.
12. Indirect heat
13. Hickory, Oak, Apricot

olive oil, lime juice, soy sauce, apple juice, sugar, tomatobased barbecue sauce, garlic, oregano, worcestershire sauce, distilled vinegar, ground cumin, black pepper, cayenne pepper, pork, passion fruit butter sauce

Taken from www.epicurious.com/recipes/food/views/pit-fired-caribbean-pork-tenderloin-with-passion-fruit-butter-sauce-377269 (may not work)