↞ recipe box start page
Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
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.
view more member recipes
CAJUN RUBBED SMOKED PORK TENDERLOIN
view my recipes
print
save
Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Honey Spice-rubbed Pork Tenderloin
by sgre52160
1/4 cup Catalina dressing, divided 1 (1 lb) large pork tenderloin 1 tsp chili powder, garlic powder and dry mustard 1/2 tsp paprika 1/4 tsp dried thyme leaves 1 tbsp honey Brush 2 tbsp dres
by sgre52160
1/4 cup Catalina dressing, divided 1 (1 lb) large pork tenderloin 1 tsp chili powder, garlic powder and dry mustard 1/2 tsp paprika 1/4 tsp dried thyme leaves 1 tbsp honey Brush 2 tbsp dres
Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze
by sgre52160
2 (1 lb) pork tenderloins, trimmed Rub 1/4 cup chili powder and garlic powder 2 tbsp sugar 1 tbsp salt and pepper Glaze 1 1/2 cups apricot preserves 1/2 cup barbecue sauce 1 tsp grated gin
by sgre52160
2 (1 lb) pork tenderloins, trimmed Rub 1/4 cup chili powder and garlic powder 2 tbsp sugar 1 tbsp salt and pepper Glaze 1 1/2 cups apricot preserves 1/2 cup barbecue sauce 1 tsp grated gin
Smoked Pork Chimichurri Tenderloin
by DavidFowler
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
by DavidFowler
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
Pepper Crusted Smoked Pork Tenderloin
by sgre52160
2 pork tenderloins (approx. 2 lbs.) 1/4 cups of cracked black pepper 1/4 cup of peanut oil 1/4 cup of Dijon mustard 1 cup of wood chips Light grill. When coals turn white, add wood chips. Com
by sgre52160
2 pork tenderloins (approx. 2 lbs.) 1/4 cups of cracked black pepper 1/4 cup of peanut oil 1/4 cup of Dijon mustard 1 cup of wood chips Light grill. When coals turn white, add wood chips. Com
Cajun Pork Tenderloin With Vegetables
by sgre52160
2 tsp Cajun or Creole seasoning 1 lb pork tenderloin 2 medium sweet potatoes, peeled 4 small zucchini 1 1/2 cups frozen small whole onions 2 tbsp butter, melted 1/2 tsp dried thyme leaves 1/4 t
by sgre52160
2 tsp Cajun or Creole seasoning 1 lb pork tenderloin 2 medium sweet potatoes, peeled 4 small zucchini 1 1/2 cups frozen small whole onions 2 tbsp butter, melted 1/2 tsp dried thyme leaves 1/4 t
view more member recipes
related CDKitchen recipes
Peach Pork Tenderloin
Grilled Rum And Coke Cured Pork Tenderloin
Mushroom Pork Tenderloin
Apple Stuffed Pork Tenderloin
Baked Pork Tenderloin
Cajun Pork Chops
Pork Tenderloin With Plum Sauce
Pork Tenderloin With Couscous And Zucchini
German Style Stuffed Pork
Fried Pork Tenderloin Sandwich