This was amazing. The only problem I had was with the grilling. The pork cooked to fast, I ended up moving it to the side of the grill that wasn't lit, that worked.
Smoky Peppered Pork Tenderloins
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.
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- Calories: 167
- Calories from fat: 30%
- Fat: 5.6g
- Saturated fat: 1.9g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.5g
- Protein: 26.2g
- Carbohydrate: 1.2g
- Fiber: 0.4g
- Cholesterol: 80mg
- Iron: 1.4mg
- Sodium: 351mg
- Calcium: 12mg
- 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
- 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.
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