Good Monday to you!
I hope you all have had a great weekend and are ready for the new week.
Back in October I said that we would take a look at another way to cook a pork tenderloin. We did the “Mummy” for halloween dinner, which was very good – so here we are. To recap the pork tenderloin is not a pork loin. This is the smaller package that has 2 tenderloins in the package. Usually the package can run up to about 3 lbs. for both pieces of pork and normally you would cook both at the same time.
As I said in the first writeup these cook very quickly, almost so quick that you can over cook them if you are not watching the internal temp with your digital thermometer. I use the Maverick ET 732, although there are quite a few out there that are good, this is the one that gives me the most freedom to get other things done while I am smoking on the grill.
I did cook both of these at the same time using the same honey/apple juice recipe to baste the pork tenderloin, but did the finish rub and spices differently. With these I used sliced garlic (from the store) and Rosemary (from our herb garden) to add that Sunday dinner flavor I like. Sunday dinner to me is comfort food at it’s best so this dish fits right in.
What I did that was slightly different is that after basting the pork with the honey/apple mixture and inserting the sliced garlic cloves (click here for the instructions for the honey/apple mixture), I took the fresh rosemary and clipped about a 1/4 cup of the leaves in small pieces sprinkling it on all sides of the Pork tenderloin. I also used a 1/4 teaspoon of onion powder and did the same. I also took 3 whole limbs of rosemary (about 4 inches long stems ad all) and evenly placed them on all sides. Next, you are going to wrap the Pork tenderloin tightly in plastic wrap and place it in the fridge for 2 to 4 hours. About 30 minutes before you are going to cook the meat go and assemble the the smoker and get it up to temperature, around 225 to 250. Once the charcoal has turned somewhat gray put your apple wood on and get it smoky. Get your pork tenderloins out of the fridge insert the temperature probe into your meat and place it on the smoker.
Like I said this cooks quickly, so you should be ready to take it off between 45 minutes to 1 hour and 15 minutes. REMEMBER it is done when the internal temp reaches 150 not when the clock strikes a time. Remove it and let it sit for about 10 minutes before slicing. then sit and enjoy!
Take care and I will see you next week!