Sometimes when you’re barbecuing, you want to get a little fancy—maybe to impress the neighbors or something like that. Hell, I’ve been there, believe me. And I can tell you from experience that stuffed tenderloin will get you that “wow” factor.

　　

Ingredients

serves 4

　　1 large pork tenderloin (about 1 1/2 pounds)

　　1 pound smoked sausage (a large link)

　　3 cups Jack’s Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20)

　　3 1/2 cups Jack’s Old South Vinegar Sauce, or 1 recipe Basic Vinegar Sauce (page 22)

　　2 cups apple jelly

　　

Step 1

Heat a smoker to 300°F.

　　

Step 2

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.

　　

Step 3

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°F.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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.

　　Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.