Reverse Seared Pork Tenderloin

[rubrchickenhead]

Tonight I'm using a recipe that I got from Malcom Reed's Newsletter at HowToBBQRight.com

I cut his recipe in half because I only had 1 tenderloin. I placed the loin into a marinade of:

1/4 cup Worcestershire sauce

1 TBS soy sauce

1 TBS molasses

DSC01163.JPG

• rubrchickenhead
• Feb 20, 2013

After marinading for a few hours, I placed the tenderloin into a piece of foil and added cavender's greek seasoning, garlic powder, onion powder. and coarse ground black pepper.

DSC01167.JPG

• rubrchickenhead
• Feb 20, 2013

I smoked it for 30 minutes at 300 degrees with a block of cherry, and then moved it over to med. high heat to sear for 8 minutes while basting with juices from the foil.

DSC01177.JPG

• rubrchickenhead
• Feb 20, 2013

Here it is resting.

DSC01180.JPG

• rubrchickenhead
• Feb 20, 2013

After slicing. Boy was this puppy juicy, I nearly made a mess!

 

[supercenterchef]

looks great!  gotta love some cavenders!

 

[linguica]

Be proud, a perfectly cooked pork tenderloin is a real challenge.       

 

[pgsmoker64]

That looks awesome RCH!

Great job,

Bill

 

[flash]

Looks very good. For a tenderloin, I just do it all on the grill.

 

[nwohiosmoke]

Looks very good. For a tenderloin, I just do it all on the grill.

Me too, but a smoked tenderloin would be something fun to try!

 

[jp61]

 

[flash]

Me too, but a smoked tenderloin would be something fun to try!

 Your right, it would always be tasty. I tend to pull them at 135 degrees though IT, so not a lot of time in the smoke at those temps. Maybe using a stronger wood would work?