Shelly's Recipe

CAJUN RUBBED SMOKED PORK TENDERLOIN

Category: Pork I - Tenderloins and Roasts

2 pork tenderloins, sliver skin removed
3 cups apple wood chips (750ml)

Rub
1/4 cup coarse salt (kosher or sea)
3 tbsp sweet paprika
2 tbsp EACH garlic powder, onion powder, ground thyme and dried oregano
2 tbsp freshly ground black
2 tsp dried sage leaves
2 tsp cayenne pepper

Place 2 cups of apple wood chips into water to soak for 1 hour. Build 1 smoke pouch. Squeeze excess water from wood chips and place in center of a large piece of foil. Add 1 cup of dry wood chips and mix. Close foil around chips sealing pkg. Using a fork, poke holes in both sides of pkg.

Prepare barbecue for smoking. Preheat one side of barbecue to 400 degrees or to high heat. Leave other side off. Place smoke pouch underneath grill directly over high heat source of grill. Close lid and wait for smoke. Wait until barbecue cavity is full of smoke. Place pork tenderloins on cool side of grill.

Turn temperature down to 220degrees or medium low heat. Smoke pork for 45 minutes. Remove from pork from grill and loosely tent with foil. Allow meat to rest for 10 minutes before slicing. Slice tenderloin against grain of meat and serve.

Rub: In a small bowl mix together all rub ingredients. Rub mixture vigorously over pork, coating meat. Place pork in a large sealable plastic bag and put in refrigerator for 3 hours.