- 2
Ingredients
- Brine:
- 1 pork tenderloin - 1 to 1 1/4 lbs
- 1/2 tbs olive oil
- 1 tbs pecan wood chips
- 1/8 cup maple syrup
- 1 1/2 cups waters
- 1/2 cup Kosher salt
Preparation
Step 1
1. Make brine, stir until salt dissolved
2. Remove silver skin and fat from tenderloin. Use ziplock bag or container to brine pork for 16-24 hours
3. Remove tenderloins from brine and pat dry with paper towels
4. In a large saute pan, heat olive oil over medium-high heat until blazing hot. Add tenderloins and brown on each side about 5". Remove from heat.
5. Pecan chips on smoker base, spray drip pan with PAM or line w/ foil. Place drip pan on top of smoking mixture.
6. Spray wire rack w/ PAM, place tenderloins on rack and place rack on topof drip tray.
7. Place smoker on heat source with lid slightly opened over medium heat. When the first wisps of smoke appears, close lid and start cooking time.
8. Smoke for 20". Remove lid and check internal temp of tenderloins. Cook to 145F. If smoker is too hot or you hear heavy sizzling, reduce heat.
9. Remove tenderloins to platter and let rest 5" before serving.