Smoked, jerk pork tenderloin.

[Kevin DeShazo]

Been seeing a lot of posts lately of jerk being cooked and had a hankering for some pork tenderloin, so while I at Walmart this morn I picked up a twin pack of tenderloins and into some Grace's hot jerk marinade they go

Let that sit in the fridge for a couple of hours then fired up the MES40, got it up to 225 and in the tenderloins went. I used a mix of apple and mesquite chips for the flavor. On the top shelf there is also a coffee filter of salt to smoke.

Slowly chugging along, smells from the smoker are quite delicious as well

Little over two hours later and at 158 degrees, the tenderloins and salt emerge from the MES looking rather good. This is where I made a mistake, not knowing how long it would take cook the tenderloins, still couple hours before dinner. I was planning on tossing them on the grill to sear them but since they were finished sooner than expected, I plated them up and put them on the counter covered in aluminum foil and towels to hold the heat.

And here is the final product, smoked and seared pork tenderloin, sorry I missed getting any picts of it sliced but it went quite well with some mac and cheese and broccoli.

 

[jcam222]

Yep you guys are going to keep at it and make me do some jerk LOL. Those look great. I love Grace and Walkers Woods

 

[JCAP]

Very nice looking tenderloins there!

 

[SmokinAl]

Nicely done!
The tenderloins look fantastic!
Al

 

[BrianGSDTexoma]

Nice.

 

[HalfSmoked]

Oh yea I could help with doing away with some of that meal.

Warren

 

[SmokinVOLfan]

Great looking tenderloins! Love doing them jerk style. Walkers Wood hot is one of my favorites. We have an authentic Jamaican hole in the wall restaurant here in town that makes some of the best food I have ever tasted. He sells mason jars of jerk sauce for $10. Rub a tenderloin in that stuff and you are hurting for two days following!