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SMOKED PORK TENDERLOIN

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Added by Serg
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Ingredients

  • Pork Tenderloin - 2 cuts
  • Salt - 100 gram
  • Sugar - 100 gram

Ingredients for the sauce

  • Coarse mustard - 2 tbs
  • Honey - 4 tbs
  • Maple syrup - 1 tbs
  • Almond Sherry Vinegar - 1 tbs
  • Worcestershire sauce - tsp

Ingredients for the side dish

  • Bacon - 200 gram
  • Mushrooms - 4 large (or 8 normal)
  • Onion - 1 large
  • Pepper and Salt - to taste

How To

  • 02h40m - Mix your pork Tenderloin with the salt and sugar set in the the fridge and let it cure (dry brine) for 2 hours.
  • 01h20m - Start up your barbecue and make a pouch with smoked chips. Set your barbecue to smoke at 125 Celsius or 225 Fahrenheit.
  • 00h40m - Rinse the pork tenderloins in cold water and dry the outside. Place them on your barbecue to be smoked
  • 00h35m - Dice bacon onions and mushrooms. Render down the bacon and cook the onions and mushroom in the bacon fat with a bit of black pepper.
  • 00h25m - Mix the ingredients for the honey mustard sauce
  • 00h20m - Satrt grilling the pork tenderloins when they reach a core temperature of 45 degrees Celsius of 115 Fahrenheit.
  • 00h15m - Keep flipping and brushing the pork tenderloins until they reach a core temperature of 63 degrees Celsius or 145 Fahrenheit
  • 00h00m - When the tenderloins have rested .. your good to go!!


Total cooking time: 2 hours 40 minutes
Preparation time 2 hours 00 minutes 
Cooking time 0 hours 40 minutes 

Category
Pork Tenderloin

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