• Bring meat to room temperature on the prepared cooking space. There are usually 2 small tenderloins in each shrink wrapped package of pork; unwrap packaging and separate the tenderloins. With a sharp knife, trim excess fat and remove silver skin from the pork, discard trimmings.
• Dry rub the meat with salt, pepper, garlic, and sage. Fresh garlic and sage may be substituted for the dry herbs.
• Preheat the smoker or oven to 350 degrees.

Smoker Instructions

• Place room temperature meat directly on the hot smoker. Cook for 20-30 mins or until internal temperature reaches 140 degrees.

Oven Instructions

• Place pork tenderloins in an oven safe dish with ¼ c water to steam. Cover dish and place in oven for 30 mins or until internal temperature reaches 140 degrees.
• While meat is cooking, prepare the glaze on the stovetop. In a small saucepan, mix cornstarch and sugar together before adding liquids. Mix well and cook on medium-low heat for about 10 mins or until thickened.
• Once the meat has reached 140 degree temperature, remove from heat and place on a cutting board to rest. Cover meat with aluminum foil while resting for about 10 minutes. The meat will continue to cook and the temperature will eventually reach 145 while resting. Avoid cutting the meat until it has rested so that the juices can be evenly distributed and the meat can remain moist.
• Coat meat with glaze using a pastry brush after the resting period.
• Slice meat into medallions and drizzle glaze on top of individual servings of cut meat.