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Killer Smoked Pork Tenderloin Recipe

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This recipe for Killer Smoked Pork Tenderloin is from 50 FellasCookbook, 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:  
2-3 Pork Tenderloins
3-4 Large Garlic Cloves
High-heat grill
Smoker pit

Dry Rub (Mix this now)

1 Tablespoon - Jamaican All-Spice
2 Tablespoons - Brown Sugar
2 Tablespoons - Onion Powder
3 teaspoons - Celery Salt
2 teaspoons - Ground Nutmeg
2 teaspoons - Ground Cinnamon
2 teaspoons - Dried Thyme

Basting Liquid (Mix this when ready to cook)

1 cup - Chicken Stock
2 Tablespoons - Canola Oil
1 Tablespoon - Cider Vinegar
2 Tablespoons - Maple Syrup
Directions:
Directions:
Peel the garlic cloves, mash and chop into a fine pulp. Combine with all the dry ingredients in a bowl and mix well. Separate off 1/3 of the mixture and seal in a zip lock bag to use later.
-Coat tenderloins with 1 Tablespoon of canola oil. Massage the remaining 2/3 of the dry rub onto the tenderloins and place them in a large zip loc bag (1-2 gallon). Place in the refrigerator at least 6-8 hours, 24 is better. Remove from the refrigerator 30 minutes to 1 hour before cooking.
-Place tenderloins onto a high-heat grill (gas or directly over coals) and sear the outside, turning until well charred all around (about 4 minutes per side). Move to the smoker pit or to the cool side of the grill, away from the coals. Keep wet wood chips on the coals or in a foil pouch with holes punched in it if you don't have a smoker pit. The key is SMOKE and LOW HEAT.
-Prepare the Basting Liquid
-n a small saucepan, combine the first 1/3 of the dryrub mix and the wet ingredients. Bring to a simmer and stir. Use it to baste the meat 2-3 times during the smoking process - about every 30 minutes. Baste the top, roll it over and baste the rest each time.

-Smoke until the center is 160 degrees. Enjoy

 

 

 

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