First, make the paste. For this you will need:
- 1-1/2 to 2 lb. pork tenderloin
- 4 garlic cloves
- 1/3 to 1/2 cup fresh Rosemary leaves, woody stem removed
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 2 to 4 tablespoons olive oil
- Butcher string
- Hickory wood chips, soaked in water for 30 minutes
**You can replace the Rosemary with fresh Thyme, if you prefer. Both are terrific with pork.
Second, butterfly the pork tenderloin:- With a sharp knife, slice the pork tenderloin in half, lengthwise, about 3/4 of the way through. Do not cut all the way through.
- Slice the two sides in half again making sure not to go all the way through.
- Slather about 1/2 of the Rosemary paste inside the tenderloin. Then fold it back into shape.
- Tie the tenderloin with butcher string then cover the outside of the pork tenderloin with the remaining rosemary paste.
Set up your grill for indirect grilling. Make sure you preheat the grill for 15 minutes first. You want it to be at medium-high heat, about 350 degrees (F).
In the meantime, make a smoker pouch with heavy-duty aluminum foil and your drained wood chips. Prick several holes in the pouch and set it directly over the fire on the grill.
Place the pork tenderloin on the grill. Place an aluminum drip pan or aluminum foil under the pork tenderloin to catch the fat drippings. Grill for 1-1/2 to 2 hours or until the meat thermometer reaches 160 degrees. Turn the tenderloin frequently to evenly cook it and caramelize it. Let it rest for 5 minutes before slicing it. Serve immediately!
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