Smoked Pork Loin with Rosemary Plum Marinade

  • Pork
  • Pork Loin
1260 days ago

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Bradley Smoker & Friends

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Prepare to receive the accolades of your guests. This recipe is the one that convinced me that a smoker should be used for more than just salmon.


  • 2-3 Tbsp. of Rosemary, chopped fresh leaves
  • Apple or orange juice
  • 3 lb. pork tenderloin

Plum-Cassis Marinade

  • 6 fresh plums, pitted and coarsely chopped
  • 1/4 cup Cremé de Cassis liqueur** see below
  • 1/3 cup cider vinegar
  • 1/4 cup dry Madeira wine*** see below
  • 2 cloves garlic, minced or pressed
  • 1 tsp. dry mustard
  • 1 Tbsp. dark brown sugar
  • 1/4 tsp. freshly grated nutmeg.


  1. Boil plums and cassis then reduce heat and simmer for 20 min.
  2. Cool.
  3. Combine plum mixture with vinegar, wine, garlic, mustard, sugar and nutmeg and puree.

Cooking method

  1. Combine marinade and rosemary and marinate pork overnight or for 8 hours.
  2. Remove pork from smoker.
  3. Boil marinade to baste with.
  4. Use apple juice in the water pan of your smoker, smoke pork with apple or cherry or pecan until internal temp reaches 140°F.

**An extract of European black currants blended with spirits. A true creamy; thick and syrupy.

*** There are two different types of dry Madeira wines:

  1. Sercial (same origin as Riesling) wine is dry and quite light.
  2. Verdelho is a medium-dry wine with a very fresh and fruity bouquet

Source: Marinades by Jim Tarantino.