Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Bill and Cheryl Jamison
Recipe by Cooking Light July 2005

Gallery

Jan Smith

Recipe Summary

Yield:
6 servings (serving size: 3 ounces)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

167 calories; calories from fat 30%; fat 5.6g; saturated fat 1.9g; mono fat 2.3g; poly fat 0.5g; protein 26.2g; carbohydrates 1.2g; fiber 0.4g; cholesterol 80mg; iron 1.4mg; sodium 351mg; calcium 12mg.
Advertisement
Advertisement