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Smoked Pork Tenderloin with Big Acres Mango Peach Chile Sauce


Serves 4

1 pork tenderloin (up to 2 1/2 pounds)
Salt and pepper
1 SAVU Smoker Bag for Oven/Grill - Hickory  
1 bottle Big Acres Mango Peach Chile Sauce  

Preheat oven to 475 degrees or grill to high heat. Remove silverskin from tenderloin and slice into 1-inch medallions. Season with salt and pepper as desired. Place medallions in smoker bag and roll all sides of bag three times and press tight. Place bag in preheated oven or on grill. Cook for 15 minutes, then reduce oven temperature to 350 degrees or grill temperature to medium and cook until the internal temperature reaches 160 degrees (about 10 more minutes). Remove bag from oven or grill and allow to rest for 10 minutes.

To serve, cut open top of bag and divide medallions among 4 plates. Spoon Mango Peach Chile Sauce over medallions and serve with mashed potatoes and green beans.

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