Smoked Pork Tenderloin - Recipe
One of our favorite treats is smoked pork tenderloin. The tenderloin cut is also called the pork fish. I can see how that name came about when I look at the shape. It is long and narrow and tapers at the end like a fish tail. First I brine it for two days (48 hours). Then it is heat smoked on a grill using indirect heat. We use a Big Green Egg which has fantastic temperature control and makes a hit every time. The result is a perfect combination of smokey, salty, and juicy pork subtly flavored with mustard seed, thyme, rosemary, coriander, and allspice. I love the pink smoked color that permeates through the whole tenderloin. It is an impressive dish to serve and is delicious warm or cold.
Smoked Pork Tenderloin Recipe
(Serves 8)
1 Gallon Water
1 Cup Coarse Kosher Salt
1 T. Mustard Seed
1 tsp. Thyme
1 6-inch Rosemary Sprig
1/2 tsp. Whole Coriander
1 tsp. Allspice
2/3 c. Sugar
2 Pork Tenderloins (1-2 pounds each)
Olive oil to coat
To make the brine, combine the water, salt, mustard seed, thyme, rosemary, coriander, allspice, and sugar in a large stock pot and bring to a simmer. Stir until the the salt and sugar is dissolved. Remove from heat and refrigerate uncovered until cold. Add the pork tenderloins to the brine, cover and refrigerate for 48 hours. Remove the tenderloins and discard the brining liquid. Rinse, pat dry, and rub with olive oil. Prepare your smoker/grill for indirect heat of 250 degrees Fahrenheit. I use The Big Green Egg with the plate setter foiled and legs up to hold the grill. Soak two handfuls of wood chips in a bowl of water for 30 minutes, then drain. I use apple wood or alder wood. Make a small foil boat out of aluminum foil, then place the wood chips into it. Place the foil boat with chips onto the center of the hot coals. Let them smoke a few minutes before placing the tenderloins on the grill. Close the lid of the grill/Big Green Egg and smoke without turning for 1-2 hours until it reaches an internal temperature of 150 degrees Fahrenheit. Watch carefully. Time will vary depending on the size of the meat. When done, remove and let the meat rest for 15 minutes. Slice thinly. May be served warm or cold.
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| Perfectly Smoked Pork Tenderloin |
Smoked Pork Tenderloin Recipe
(Serves 8)
1 Gallon Water
1 Cup Coarse Kosher Salt
1 T. Mustard Seed
1 tsp. Thyme
1 6-inch Rosemary Sprig
1/2 tsp. Whole Coriander
1 tsp. Allspice
2/3 c. Sugar
2 Pork Tenderloins (1-2 pounds each)
Olive oil to coat
To make the brine, combine the water, salt, mustard seed, thyme, rosemary, coriander, allspice, and sugar in a large stock pot and bring to a simmer. Stir until the the salt and sugar is dissolved. Remove from heat and refrigerate uncovered until cold. Add the pork tenderloins to the brine, cover and refrigerate for 48 hours. Remove the tenderloins and discard the brining liquid. Rinse, pat dry, and rub with olive oil. Prepare your smoker/grill for indirect heat of 250 degrees Fahrenheit. I use The Big Green Egg with the plate setter foiled and legs up to hold the grill. Soak two handfuls of wood chips in a bowl of water for 30 minutes, then drain. I use apple wood or alder wood. Make a small foil boat out of aluminum foil, then place the wood chips into it. Place the foil boat with chips onto the center of the hot coals. Let them smoke a few minutes before placing the tenderloins on the grill. Close the lid of the grill/Big Green Egg and smoke without turning for 1-2 hours until it reaches an internal temperature of 150 degrees Fahrenheit. Watch carefully. Time will vary depending on the size of the meat. When done, remove and let the meat rest for 15 minutes. Slice thinly. May be served warm or cold.
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| Raw Pork Tenderloin/Pork Fish pulled out of brining liquid |
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| Sliced Pork Tenderloin ready to serve |
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| Pork Tenderloin served with mashed potatoes, sausage, and caramelized onions. |
This turned out great.
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