Cherry Wood Smoke-Roasted Pork Tenderloin

Griffin

After receiving my Secret Santa gifts on Wednesday, there was no doubt in my mind that I was going to try something out on Thursday (there was also no doubt in my wife’s mind. Lol) The question was what. Not enough time on a weeknight to smoke a brisket or a pork shoulder. I could probably squeeze in ribs if I tried the fast cook method, but I didn’t want to use one of my new rubs experimenting with technique. Then it hit me….pork tenderloin. It’s a nice, fast cook and better yet, its healthy….I think…I’m not sure why pork tenderloin doesn’t make it into our rotation more. Fast, cheap and healthy. What’s not to like? I decided that I wanted to try out the Northern Style BBQ Seasoning that my Secret Santa Booking It got me and man was it good. Served up with some red beans and rice, sauteed broccoli and a salad all topped off with an Abita Amber.

All the detail and more pics can be found at www.http://griffinsgrub.wordpress.com/2011/12/15/cherry-wood-smoke-roasted-pork-tenderloin/

 

Rock Chalk Smoker

Looks good. I agree about the tenderloin and plan to do it for my Christmas Eve meal. The only thing I can't decide is if I want to stuff it with a apple chutney or have the chutney on the side. Also, I appreciate you pairing your meal with a nice craft beer. Good call on the amber ale. 

tfoutch

Did one last night with apple wood.  Glazed with spiced apple butter for the last hour.  Very good!  At the table, I added a little DP Swamp Venom to my serving.  With the sweet of the apple butter, the hot was PERFECT!

Griffin

Rock Chalk - I thought about doing a stuffing, but then decided I really wanted the flavor of the new rub I got to stand on its own so I could judge it without any other flavors trying to compete. The beer was nice. I had started thinking I was going to go with a southern type meal...pork, red beans and rice, some cornbread or biscuits...but the cornbread never happened. :(

tfoutch - that sounds like it would be tasty.

travisstrick

Wow! That looks delicious. "it puts down its bag of chips and gets the egg ready"

joe@bge

I do pork tenderloins all the time.  I have been doing a overnight brine and then cook to temp on the egg with apple smoke wood (basting a few times with a apple bourbon grilling sauce) and then plating with more of the grilling sauce for dipping.  My local butcher does some stuffed variations - I tried his italian stuffed loin last week - it was excellent.

Griffin

Funny travis.  )

 

Sounds good, joe. I didn't plan it out ahead of time to do a brine, although I did think about it. Do you work at bge?

bmiraski

Thanks for the inspiration Griffin. Did mine with a little 3 Beer Rub and Jack Daniels barrel chips. Got about a 1/4 inch smoke ring on the meat.  Very tasty with a nice smoke flavor on the meat. 

smokesniffer

Looks great, love the bark.

Griffin

Nicely done.