Hickory-Smoked Pork Tenderloin

Serves 6 to 8

If you have an outdoor smoker, try this recipe for pork tenderloin. If you do not own one, 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.

Ingredients

• 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 as desired and serve.

Note: This pork tenderloin is equally good at room temperature or even chilled, so it makes a good buffet item.