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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Smoked “Greek Island ” Pork Tenderloin Recipe

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This recipe for Smoked “Greek Island ” Pork Tenderloin is from Gunnerson and Lardakis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two pork tenderloins


MARINADE INGREDIENTS
¼ cup olive oil
2 tablespoons honey
2 tablespoons dijon mustard
2 teaspoons chicken bouillon crystals
2 teaspoons lemon juice
Directions:
Directions:
Combine all the marinade in a bowl.
Place the pork tenderloins in a large ziplock bag and add the marinade.
Refrigerate for 5 hours or overnight, shake the bag periodically.

SMOKER/TRAEGER COOKING INSTRUCTIONS
When ready to cook, set the temperature to 225 degrees ( or low heat).
Place the tenderloins directly on the grill grates.
Smoke until the internal temperature registers at 145 degrees ( about 2½to 3 hours).

Remove the tenderloins and let rest for 10 minutes before slicing and serving.


ALTERNATIVE COOKING OPTIONS
GRILL Place tenderloins on hot grill and cook for 35 minutes, turning often.
OVEN Preheat oven to 375 degrees
Heat a cast iron or other skillet to medium-high heat, then put one tablespoon of olive oil in pan and
Sear meat on all sides ( About 5 minutes).
Finish cooking pork in oven , uncovered, for 30 minutes.

For both the grill and oven, make sure the internal temperature registers at 145 degrees.

Remove the tenderloins and let rest for 10 minutes before slicing and serving.

 

 

 

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