Smoky Peppered Pork Tenderloins

Smoky Peppered Pork Tenderloins Recipe
Photo: Jan Smith
Since most cuts of pork and beef taste best with a crusty surface, we take the extra step of searing the tenderloins on all sides before smoking them. The dense meat takes longer to cook than you might expect, but offers a rewarding entrée.

Yield:

6 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 167
Caloriesfromfat 30 %
Fat 5.6 g
Satfat 1.9 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 26.2 g
Carbohydrate 1.2 g
Fiber 0.4 g
Cholesterol 80 mg
Iron 1.4 mg
Sodium 351 mg
Calcium 12 mg

Ingredients

2 tablespoons mixed peppercorns
2 teaspoons dried onion flakes
1 teaspoon mustard seeds
3/4 teaspoon salt
2 (12-ounce) pork tenderloins, trimmed
4 cups wood chips
Cooking spray

Preparation

Place first 4 ingredients in a spice or coffee grinder; process until coarsely ground. Rub over all sides of tenderloins. Wrap tenderloins in plastic wrap; refrigerate 1 1/2 hours or up to overnight.

Soak wood chips in water 30 minutes; drain.

Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.

Heat a large, heavy skillet over high heat. Unwrap tenderloins. Coat pan with cooking spray. Add tenderloins to pan; cook 1 1/2 minutes on each side or until browned. Remove from pan.

Place half of wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place tenderloins on grill rack over foil pan on unheated side. Close lid; cook 1 hour. Place remaining wood chips on hot coals. Close lid; cook 1 hour or until a thermometer inserted into thickest portion of 1 tenderloin registers 155° or until desired degree of doneness. Remove from grill; cover and let stand 10 minutes. Cut crosswise into thin slices.

Note:

Bill and Cheryl Jamison,

July 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note