Smoky Peppered Pork Tenderloins

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

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Nutritional Information

Amount per serving
  • 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

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

  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.
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