David Fowler's Recipe

Smoked Pork Chimichurri Tenderloin

Category: Recipes

This is an amazing twist to Smoked/BBQ Pork so start with

3 pounds Pork Tenderloin (leave the fat)
1 cup Chimichurri(ingredients are as follows)
1 cup fresh flat-leaf Parsley
4 cloves garlic
2 tblsps dried oregano
1/2 cup olive oil
2 tblsps white wine vineger
1 tsp salt
1 tsp ground pepper
1/4 tblsp red pepper flakes
1 tsp ground corriander seeds
place parsley, and garlic in a food processor and pulse several times. Place in a small bowl and stir in the rest of the ingredients. This sauce will go between the layers of pork!

2 cups of your favorite BBQ sauce
1 cup of your favorite rub,( again make your own, or use one you can get from the market)Below is my recipe for a rub you will enjoy.
1 cup chili powder
1 tsp salt
2 tsps red pepper
2 tsps black pepper
2 tsps white pepper
1 tsp garlic powder
1/2 cup sugar
mix all ingredients for rub together in a small bowl.

Make a cut into the side of your Tenderloin to about 1 inch of the otherside without cutting all the way through... Then spread 1 cup of the Chimichurri on the inside of the meat,,,then fold top half over the spread...You can tie the halves together if you want but it is uneccessary...Then put your Rub on the outside of the Tenderloin,(both sides top and bottom),,,rubbing it into the meat,,,then let set in fridge,on a baking sheet, for about 3-4 hours!

Start up your Smoker, and get a good fire going, bringing your Grill Temp to 300 degrees F.,and when fire is gone and your coals remain with just your wood smoking,( I like Oak, or Hickory),then it is ready,,,and you can put your meat on the grill,,,at the farthest end of the heat just below Chimney!

Let cook for 2 hours,,,then place meat on Tin Foil,,,forming a sort-of dish with the Foil so the juices and sauce isn't lost! Then pour BBQ sauce on top,,,close lid and cook at 250 degrees F for another 2 hours!

Check meat with a meat thermometer to make sure the meat is at a temp of about 150 degrees F,,,then take off the grill and let rest for 15-20 minutes before you cut into the meat,,,then serve,,,and ENJOY the Amazing flavor mixture of the Chimichurri inside,,,and the sauce outside!