Smoked Pork Tenderloin Food
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
HONEY SMOKED PORK TENDERLOIN
From Land-O-Lakes cookbook. Country smokehouse flavor and hearty goodness makes this an easy and delicious meal.
Provided by daisygrl64
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- in a 10'inch skillet melt butter until sizzling.
- add pork and carrots.
- cook over medium-high heat, stirring occasionally until meat is browned.
- reduce heat to medium.
- stir in remaining ingredients.
- cover and cook stirring occasionally until vegetables are crispy tender.
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- Add the pork loins to the bowl with the marinade. Turn the pork to coat. Cover the bowl with plastic wrap and transfer to the refrigerator and marinate for 2-3 hours.
- When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
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