Here is the way I prep and cook my Pork Tenderloin for the grill.
You’ll need a dry rub. In mine I use brown sugar, dried New Mexico chiles, garlic powder, onion powder, salt, black pepper, cayenne. You can make it up to your own tastes.
Pre-soak some wood chips (my favorite with pork is apple but any fruitwood is good) in water for at least an hour and prepare some smoke packets. Tear off a piece of heavy duty foil about 8” wide, fold it in half. Lay the wet woodchips in the corner. Crimp the edges at least twice to close. You should have a rectangle about 5" x 4'.Now with the tip of a knife poke a few holes on one face to allow the smoke to escape
First get a Pork Tenderloin. I mean A BIG one. I’ve never tried this with one on the small ones that come two in a pack. They about 6- 8 lbs I guess.
Trim off all of the excess fat and remove the silverskin. This is the most time consuming part of the job but don’t skimp on time.
Now lay the meat on your very clean counter (I don’t have a cutting board long enough). Holding your chef knife parallel to the counter carefully cut down the length of the tenderloin. You don’t want to cut all the way through just enough to open it like a book.
Once that is done grab some bourbon. With a spray bottle spritz the whole inside.
Now go to your fridge and grab some whole grain Dijon mustard. Back at the counter spritz again with bourbon, letting it absorb. Now spread a thin layer of mustard over the whole inside, then sprinkle on the dry rub. You don’t need to overdo it just a nice even layer.
Now close the opened tenderloin and spritz with the bourbon. Cover the outside of the meat with the dry rub. Again no need to overdo it a light layer will do.
Take a package of bacon (Try to use some with no nitrites) and lay the pieces lengthwise over the tenderloin covering it completely. Now with butchers twine tie the bacon in place and to secure the tenderloin shut. I’ll refrigerate for at least a couple of hours before I cook it. I think this allows the bourbon, mustard and rub time to penetrate.
When I light the fire (with a chimney only) I take the prepared tenderloin out of the fridge. (about ½ hour). Place over indirect heat, lay the smoke packets on the coals, cover and leave it. The smoke will start after about 15 mins. Don’t take off the lid until the smoke is almost gone.
Then using a meat thermometer cook until the internal temp reaches 160 degrees. Tent the tenderloin loosely with foil and let it stand AT LEAST 15 minutes. Cut the twine and slice about 1 to 1 ½ inches thick. Serve with some GOOD barbeque sauce (preferably homemade), cole slaw (again homemade) and a cold beer.
Like Spike used to say “It don’t get no better than this.”
Give it a try, it takes some time and effort but it is worth it.
You’ll need a dry rub. In mine I use brown sugar, dried New Mexico chiles, garlic powder, onion powder, salt, black pepper, cayenne. You can make it up to your own tastes.
Pre-soak some wood chips (my favorite with pork is apple but any fruitwood is good) in water for at least an hour and prepare some smoke packets. Tear off a piece of heavy duty foil about 8” wide, fold it in half. Lay the wet woodchips in the corner. Crimp the edges at least twice to close. You should have a rectangle about 5" x 4'.Now with the tip of a knife poke a few holes on one face to allow the smoke to escape
First get a Pork Tenderloin. I mean A BIG one. I’ve never tried this with one on the small ones that come two in a pack. They about 6- 8 lbs I guess.
Trim off all of the excess fat and remove the silverskin. This is the most time consuming part of the job but don’t skimp on time.
Now lay the meat on your very clean counter (I don’t have a cutting board long enough). Holding your chef knife parallel to the counter carefully cut down the length of the tenderloin. You don’t want to cut all the way through just enough to open it like a book.
Once that is done grab some bourbon. With a spray bottle spritz the whole inside.
Now go to your fridge and grab some whole grain Dijon mustard. Back at the counter spritz again with bourbon, letting it absorb. Now spread a thin layer of mustard over the whole inside, then sprinkle on the dry rub. You don’t need to overdo it just a nice even layer.
Now close the opened tenderloin and spritz with the bourbon. Cover the outside of the meat with the dry rub. Again no need to overdo it a light layer will do.
Take a package of bacon (Try to use some with no nitrites) and lay the pieces lengthwise over the tenderloin covering it completely. Now with butchers twine tie the bacon in place and to secure the tenderloin shut. I’ll refrigerate for at least a couple of hours before I cook it. I think this allows the bourbon, mustard and rub time to penetrate.
When I light the fire (with a chimney only) I take the prepared tenderloin out of the fridge. (about ½ hour). Place over indirect heat, lay the smoke packets on the coals, cover and leave it. The smoke will start after about 15 mins. Don’t take off the lid until the smoke is almost gone.
Then using a meat thermometer cook until the internal temp reaches 160 degrees. Tent the tenderloin loosely with foil and let it stand AT LEAST 15 minutes. Cut the twine and slice about 1 to 1 ½ inches thick. Serve with some GOOD barbeque sauce (preferably homemade), cole slaw (again homemade) and a cold beer.
Like Spike used to say “It don’t get no better than this.”
Give it a try, it takes some time and effort but it is worth it.
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