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  • SMOKED PORK TENDERLOIN
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Serves 6

Served at our August 08 Grillfriends Dinner and prepared by Consulting Chef, Christine Ferris. We highly recommend using our Creswick Farms locally raised pork. Better flavor, lower in calories due to natural eating habits of the Creswick pigs and the low stress of their “harvest” verses supermarket feedlot pork.

Ingredients:

2 lb pork tenderloin

Soaked Shadowland wood chips (we like cherry or apple)

Marinade:

1 C red wine

1 C water

2 T salt

1 T garlic

1 T Urban Accents Pork Rub

For the Pork:

4 T Urban Accents Pork Rub (Grand River Grocery)

1/4 C Ristorante Teatro Balsamic Glazing Sauce (Grand River Grocery)


Directions:

  1. Whisk the marinade ingredients together and place the pork tenderloin into the marinade (use a zip loc bag for easy clean-up).

  2. Refrigerate the marinating pork for at least a day, two is great. Remove the pork from the marinade and rub with a liberal sprinkling of the Urban Accents Pork Rub.

  3. Make a foil packet to encase the soaked wood chips, seal and poke holes with a fork into the foil which will allow the smoke to escape during cooking.

  4. Place foil packed right on the heating unit of the grill on low heat - you’re going to want to smoke your tenderloin in about a 175 degree grill for an hour and a half. When the packet starts smoking and the grill is holding temperature around that 175 degrees, place the tenderloin on the grill and close lid. Let it gently smoke for about an hour and a half.

  5. When the pork is almost done, drizzle it with the balsamic glazing sauce and allow to carmelize. The high sugar content will cause the glaze to burn, so give it just enough time to develop a touch of color, then remove from the grill.

  6. Allow the pork to sit for a few minutes before carving into slices. Cut on a bias and fan out a few slices per person. Serve with Grilled Polenta and Persian Feta, topped with Smoked Tomatoes (check under sides for recipes).