SMOKED PORK TENDERLOIN
This Smoked Pork Tenderloin is extremely easy to cook and can be cooked with a variety of flavors, spices, and sauces. It's a great weekday dinner option, and can even be fancied up for special occasions.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 1h5m
Number Of Ingredients 3
Steps:
- Remove your pork tenderloins from the package and use a sharp knife to remove any excess fat and silver skin.
- Preheat your smoker to 225 degrees F.
- Season the tenderloins on all sides with the sweet rub. Place the tenderloins on the grill, close the lid, and smoke until the internal temperature of the tenderloins reaches 135 degrees F.
- Baste on all sides with BBQ Sauce. I like to use my Whiskey Peach BBQ Sauce, but you are welcome to use whatever is your favorite. Cook until the internal temperature of the tenderloin reaches 145 degrees F and the sauce tightens up.
- Remove the pork tenderloin from the grill. Slice against the grain in 1/2 inch medallions. Serve immediately.
Nutrition Facts : Calories 248 kcal, Carbohydrate 58 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 470 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving
SMOKED PORK TENDERLOIN
This is a recipe that was almost perfect when I first created it. Now, after making it a few more time while tweaking it, it's beyond perfection. I never knew that pork could be so tender, juicy, and delicious - not to mention healthy!
Provided by Obsidian468
Categories Pork
Time P1DT2h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine salt, brown sugar, and water in a marinating container or gallon sized ziplock bag, and mix well.
- Place the pork tenderloin into the water, salt, and brown sugar mixture. Seal container, and let sit in the refrigerator for 24 hours (if using a marinating container, flip the tenderloin after 12 hours). Wait until the tenderloin has fully marinated before continuing.
- Heat grill. Charcoal grills are best for this recipe (and they're all I use). I used about a pound of Kingsford Mesquite Charcoal Briquettes. Place a pile of charcoal on one side of the grill, and let it heat there. This recipe relies on indirect heat. Alternatively, if you have a gas grill, you can use a smoker box with mesquite chips (prepare according to the directions on the package) - just light the side of the grill that you will not be cooking on. Make sure all flames are out on the briquettes, and the coals are glowing brightly. The cooking temperature should be about 200 degrees.
- Coat pork tenderloin with a light coating of mustard.
- Sprinkle dry rub mixture liberally onto the pork tenderloin, and pat it down. Make sure the entire tenderloin is coated.
- Place tenderloin onto the cool side of the grill (the side that is not lit / does not have direct heat). Indirect heat is the key.
- Close the vent on top of the grill and allow the pork tenderloin to smoke/cook for about an hour to an hour and a half. Cooking time may vary depending on the size of the pork tenderloin and grill temperatures. The above time is just an average. Slower cooking yields a more tender and more flavorful end result.
- Once the tenderloin is finished cooking (to an internal temperature of about 170 degrees F.), remove from grill and slice into roughly 1/4" to 1/2" slices and serve.
Nutrition Facts : Calories 362.1, Fat 12.3, SaturatedFat 4.2, Cholesterol 149.7, Sodium 7130.4, Carbohydrate 13.6, Fiber 0.1, Sugar 13.3, Protein 46.7
SMOKED PORK TENDERLOIN WITH GREEN PEPPERCORN SAUCE
This recipe uses a stovetop smoker with 1 1/2 tablespoons of hickory wood chips. NOTE on cooking times: Place the smoker on the stovetop with the lid slightly open. When the first hint of smoke appears, close the lid and start cooking time. FYI: The temperature inside the smoker is about the same as a 375 F oven. Smoke time is an estimate due to the differing stovetops. Ceramic tops must add 20% cook time, for example. Assure your smoker is sealed properly and increase time appropriately, but refrain from raising the temperature.
Provided by Sandi From CA
Categories Pork
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- PREPARE THE SMOKER: Place the wood chips in a small pile in the center of the smoker base. Place the drip tray on top of the wood chips inside the smoker base. Use non-stick spray or foil for easier cleanup.
- Place the wire rack on top of the drip tray, then arrange the food to be hot-smoked on the wire rack. You can spray the wire rack for cleanup ease as well.
- Slide the lid closed and place the entire unit on the heat source (single burner). Medium-high settings yield the best results.
- SMOKIN'! Trim tenderloins of all fat. Rub with olive oil and thyme. Smoke on medium high for 25 minutes. Do not overcook! Let stand for 10 minutes and serve with sauce.
- Make sauce by combining egg yolk, lemon juice, Dijon and salt in blender or food processor . While mixing, add olive oil and the cream in a steady stream until smooth. Add peppercorns and pulse 1 or 2 times only. Refrigerate until ready to use. Serve sauce at room temperature with smoked pork.
Nutrition Facts : Calories 513.7, Fat 34, SaturatedFat 11.8, Cholesterol 234.3, Sodium 507.4, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 48.5
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