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
Directions:
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.
