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Ingredientes
- 1 Tbsp. grnd all spice (15ml)
- 1 Tbsp. brown sugar (15ml)
- 1 Tbsp. onion pwdr (15ml)
- 1Â 1/2 tsp celery salt (7.5ml)
- 1 tsp grnd nutmeg (5ml)
- 1 tsp grnd cinnamon (5ml)
- 1 tsp dry thyme (5ml)
- 2 x 14 oz pork tenderloins
- 2 tsp vegetable oil (10ml)
- 2 handf wood chips
- 1 handf wood chips, soaked in water for 30 min
- Â Â Basting Liquid
- 1 c. chicken stock (250ml)
- 2 Tbsp. Canola oil (30ml)
- 1 Tbsp. cider vinegar (15ml)
- 2 Tbsp. Maple Syrup (30ml)
Direcciones
- Combine all of the spices into a bowl and mix well. Separate 1/3 of this mix and set it aside for use later. Coat the tenderloins with 1 tsp. of oil each. Massage the remaining 2/3 of the spices into the pork tenderloins being sure to coat them proportionately.
- Place the tenderloins into a sealable plastic bag and leave in the fridge to marinate for 4 hrs to overnight.
- Remove the tenderloins from the fridge 30 min prior to barbecuing.
- Prepare the smoker. Turn the barbecue onto high heat. With a fork, poke several holes into the bottom of a tin pie plate. Squeeze the excess water from the wet chips and place them into the pie plate. Add in the dry chips and mix. Place the plate directly on top of the heat source - below the grill grate.
- Place the tenderloins onto grill on high heat and sear the outside, turning till their exterior is well charred. This will take approximately 3 min per side. Reduce the heat under the smoke package and turn the heat off everywhere else. Move the tenderloins over to sit on the grate over top of the burners which are off. Close the lid and allow to smoke for 1 1/2 hrs.
- Prepare your mop. In a small saucepan, combine the 1/3 of the spice mix from the rub which was set aside with the other mop ingredients. Place over heat and hot this mix. Use it to baste the tenderloins 2- 3 times during the smoking process - after 30 min, after 50 min, and again after 1 hr & 15 min.
- The tenderloins are ready when their internal temperature has reached 160 F. Cover the meat with foil and allow it to rest for 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 348 | |
| Calories from Fat 124 | 36% |
| Total Fat 13.91g | 17% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.12g | |
| Cholesterol 123mg | 41% |
| Sodium 223mg | 9% |
| Potassium 959mg | 27% |
| Total Carbs 13.66g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 10.41g | 7% |
| Protein 40.66g | 65% |
