and just before they are finished you coat them in barbecue sauce and place them back on the smoker. What you end up with is something akin to meat candy: sticky, sweet bits of pork belly that ...
In a small bowl whisk together Dijon mustard, honey, garlic, salt, and pepper. Rub each pork tenderloin with the sauce until thoroughly coated. Over high heat, add olive oil to large cast iron or ...