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1
Heat a smoker to 300F.
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2
Trim any excess fat and membrane from the pork tenderloin.
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3
Using a sharp knife with a very long, straight blade, insert the knife through the center of the tenderloin.
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4
Take care not to cut out to the sidesjust insert the knife blade into the center and then remove it.
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5
Push a turkey baster through the cut, enlarging the opening; remove the baster.
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6
Trim your smoked sausage link to the exact length of the tenderloin.
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7
Stuff it into the opening.
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8
Apply the rub thoroughly, coating the outside of the tenderloin.
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9
Place the tenderloin in a medium-size aluminum pan, and place the pan in the smoker.
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10
Cook for about 1 hour or until the internal temperature of the meat reaches 150F.
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11
While the meat is cooking, prepare the sauce: In a medium saucepan over medium heat, combine the vinegar sauce and the apple jelly.
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12
Stir thoroughly to combine.
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13
Make sure the sauce thins out as it heats, about 5 minutes.
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14
Then lower the heat and keep it warm until youre ready to use it.
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15
During the last 15 minutes of cooking time, apply half of the sauce to the meat and put the meat back in the smoker.
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16
Reserve the remaining sauce.
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17
Remove the pan from the smoker.
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18
Allow the meat to sit, loosely covered, for 10 minutes.
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19
Then cut it into slices about 1/4 to 1/2 inch thick, and serve with the remaining sauce.
