ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoky Peppered Pork Tenderloins

Photo: Jan Smith
Yield 6 servings (serving size: 3 ounces)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Soak wood chips in water 30 minutes; drain.

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

  4. 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.

  5. 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.