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Jerry's Smoked Pork Tenderloin
3     Whole         Pork Tenderloins, about 10 ounces each
Olive Oil
Barbecue Spice Rub
Barbecue Sauce - (Your Favorite)

      Barbecue Spice Rub

2     Tablespoons   Salt
2     Tablespoons   White Sugar
1     Tablespoon    Brown Sugar
2     Teaspoons     Chili Powder
2     Teaspoons         Paprika
1     Teaspoon          Cumin
1/2   Teaspoon         Cayenne Pepper
1/2   Teaspoon         Black Pepper
1/2   Teaspoon         Garlic Powder
1/2   Teaspoon         Onion Powder

Rub the Pork Tenderloins with the Olive Oil and sprinkle them with the Barbecue Spice Rub on all surfaces of the pork. Let the tenderloins sit in the refrigerator for 1 to 2 hours.
When the grill is ready, sear over the direct heart for 5 to 10 minutes, browning on all the sides. Then move the pork away from the direct heat. (If you don't have a two-chamber cooker, make the fire on one side of the grill for searing and move the meat to the opposite side after searing)
Add wood to the fire and smoke at 225 degrees for 1 1/2 hours or until the internal temperature reaches 155 degrees.
During the last 15 minutes of smoking, baste the tenderloins with the Barbecue Sauce. When done, slice the tenderloins into medallions and serve with the Barbecue Sauce.