pork tenderloin
1 cup maple syrup
hickory chips

Reduce maple syrup by ¼ and coat tenderloin. Smoke tenderloin with hickory chips until just done.

4 red apples, cored and coarsely chopped
2 tsp salad oil
½ cup maple syrup
1 tsp molasses
¼ cup demi-glace
cornstarch in water
1 cinnamon stick
sprinkle of coarse ground black pepper
2 oz apple brandy

Sautè apples, cinnamon stick, and pepper in salad oil. Add syrup, molasses, and brandy and reduce by ¼. Add demi-glace and bring to a boil. Thicken with cornstarch.

Slice pork and add to heated apples.