No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (735g) Recipe makes 2 servings The following items or measurements are not included below: dry rub seasonings
Calories 362
Calories from Fat 111		(30%)
Amount Per Serving		%DV
	Total Fat 12.3g	19%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 149mg		49%
Sodium 7130mg		297%
Potassium 867mg		24%
Total Carbohydrate 13.6g		4%
	Dietary Fiber 0.1g	0%
	Sugars 13.3g
Protein 46.7g		93%
detailed view... how is this calculated?

Smoked Pork Tenderloin

Recipe #395970 | 1 day | 1 day prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Obsidian468
Oct 22, 2009

This is a recipe that was almost perfect when I first created it. Now, after making it a few more time while tweaking it, it's beyond perfection. I never knew that pork could be so tender, juicy, and delicious - not to mention healthy!

SERVES 2 (change servings and units)

Ingredients

1 lb pork tenderloin
2 tablespoons salt
2 tablespoons brown sugar
4 cups water
1 teaspoon spicy brown mustard (I used the original Jack Daniels Old Number 7 Mustard)
1 teaspoon dry rub seasonings (by preference, I used the McCormick Sweet and Smoky rub)

Directions

1
Combine salt, brown sugar, and water in a marinating container or gallon sized ziplock bag, and mix well.
2
Place the pork tenderloin into the water, salt, and brown sugar mixture. Seal container, and let sit in the refigerator for 24 hours (if using a marinating container, flip the tenderloin after 12 hours). Wait until the tenderloin has fully marinated before continuing.
3
Heat grill. Charcoal grills are best for this recipe (and they're all I use). I used about a pound of Kingsford Mesquite Charcoal Briquettes. Place a pile of charcoal on one side of the grill, and let it heat there. This recipe relies on indirect heat. Alternatively, if you have a gas grill, you can use a smoker box with mesquite chips (prepare according to the directions on the package) - just light the side of the grill that you will not be cooking on. Make sure all flames are out on the briquettes, and the coals are glowing brightly. The cooking temperature should be about 200 degrees.
4
Coat pork tenderloin with a light coating of mustard.
5
Sprinkle dry rub mixture liberally onto the pork tenderloin, and pat it down. Make sure the entire tenderloin is coated.
6
Place tenderloin onto the cool side of the grill (the side that is not lit / does not have direct heat). Indirect heat is the key.
7
Close the vent on top of the grill and allow the pork tenderloin to smoke/cook for about an hour to an hour and a half. Cooking time may vary depending on the size of the pork tenderloin and grill temperatures. The above time is just an average. Slower cooking yields a more tender and more flavorful end result.
8
Once the tenderloin is finished cooking (to an internal temperature of about 170 degrees F.), remove from grill and slice into roughly 1/4" to 1/2" slices and serve.