DIRECTIONS

• Prepare marinade. In a medium bowl, combine the melted butter, maple syrup, House of Q Slow Smoke Gold BBQ Sauce, whisky and salt. Mix thoroughly. Suck up the mixture into a clean kitchen syringe or marinate injector (we used the Pit Boss Injector available in-store)
• Place the tenderloins on a clean work surface. Carefully, inject the pork with the marinade about every inch so the flavour is spread throughout the meat. Any extra marinade can be rubbed over the tenderloins. Transfer the tenderloins to a dish, cover for at least a couple of hours or overnight.
• While the pork is infusing, prepare the Apple Butter Onion Chutney. Melt the butter in a sauté pan over medium heat. Reduce the heat to low, add the onions and cook for 15 to 30 minutes until softened. Stir in the Apple Butter BBQ sauce, and continue to simmer for another 30 to 45 minutes until the mixture is thick and has the consistency of chutney. Keep warm until ready to serve.
• Prepare the grill for the pork tenderloin. Preheat the grill to 300 F. Place the pork tenderloins on the smoker and insert temperature probe into the centre of one tenderloin.
• Remove from the grill when it reaches an internal temperature of 145 F. Our grilling time was about 45 mins. Transfer the pork to a plate and allow to rest for 5 minutes before cutting.
• To serve, cut the pork tenderloin into 2-inch slices and arrange them on a platter. Top with a dollop of the apple butter onions and serve. Recipe adapted from www.houseofq.com
  Enjoy!