On my weekly freezer dig I found me a bunch of pork tenderloin, so I took a pack of two out to thaw.
Once thawed, I opened them up, rinsed clean and pat dried. Splashed them with a bit of apple cider vinegar and applied what I had left of my Hawg Heaven rub from my friday butt smoke.
Fired up the Weber Kettle to 265F and put on a chunk of apple and put these tenderloins on indirect heat and smoked til IT hit 150F.
To go with these pork tenderloins, I made a half batch of dirtsailor's Crispy Tater Casserole. I sub'd the shallots for diced onion and added mozzerella cheese and ground dried red bell pepper. These were delicious!
All plated up with some summersweet peas and gave the sliced tenderloin a shot of Cheff JJ's finishing sauce. A fairly quick and tasty Sunday meal.