Hickory-Smoked Pork Tenderloin with Herbs
Serves 6 to 8
If you have an outdoor smoker, try this recipe for pork tenderloin. If you don't, consider getting a stove-top smoker. They are inexpensive and work very well. That is what I use and I love it. Alternately, you can design a make-shift smoker by using a roasting pan with a bottom rack and foil to cover tightly. All you need are small wood chips to place in the bottom. Whatever you use, this recipe is a quick, easy, healthy and delicious main dish.
- 1 tablespoon minced fresh garlic
- 2 teaspoons dried thyme leaves
- 2 teaspoons rubbed sage
- 2 teaspoons dried marjoram leaves
- 1 tablespoon olive oil
- 2 pork tenderloins, about 1 pound each
- Hickory chips (amount depends on smoker)
Place the garlic, herbs and olive oil in a small bowl. Mix well to make a paste. Rub all over the pork. Season with salt and pepper. Prepare smoker according to manufacturer's instructions. For my smoker, I use 1-1/2 tablespoons hickory chips and place over medium heat. Place pork on the rack and cover tightly. Smoke for about 30 minutes or until the center of the pork reaches a temperature of about 145° F. Remove the pork and tent with foil. Let rest about 7 minutes. Slice and serve. This is equally good at room temperature or even chilled, so it makes a nice buffet item.
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