Father’s Day is right around the corner and its always hard for me to come up with a special gift for my husband. I always give him a card and when I got a “oh that’s so sweet” from him I knew I had done the wrong thing.
So this year I decided to go a more man-worthy way. It’s time to break out the grill for our mouthwatering hickory smoked pork tenderloin. They are so simple to make it was a no-brainer choice for me. What better way to celebrate dads and husbands then giving them meat to eat (and rewarding for the rest of the family too, yum!).
The tenderloin is so easy to make. The day before you smoke the meat take it out of the package and put it in a large bowl. Take a knife and poke holes all over it to help absorb the seasonings we’re going to put on it. I use a whole jar of Worcestershire Sauce to coat the meat thoroughly (you can use as little or as much as you want. We love this stuff and soak almost everything in it).
Once you got the meat soaked take out a small bowl and start mixing the dry seasonings. 1 Tablespoon each of onion powder, garlic powder, seasoning salt and pepper and 1 teaspoon of cayenne. Mix the seasonings good then spread liberally over the meat, turning it once to make sure it is fully coated and refrigerate overnight. I usually come back to it every once in a while to turn the meat for even flavoring.
The next day bring out the hickory wood chips and get your smoker fired up! Once you hit a temperature of 220 you’re ready to get the meat on. Now is the hard part; waiting patiently for your meat to cook. Depending on the size of the meat it will cook anywhere between 2 hours and 4. I continually check the temperature once we hit the two hour mark. You want to make sure you don’t overcook the meat. I like it well done so I cook it to 165 degrees. This is just so easy and delicious there won’t be any leftovers.
Country Rustic Gem 