In the Kitchen with Ken: Smoked Pork Tenderloin

For the dry rub

1 tablespoon dry mustard

½ tablespoon salt

1 tablespoon garlic powder

½ teaspoon red pepper

½ teaspoon white pepper

2 tablespoons chili powder

1 tablespoon paprika

1 tablespoon black pepper

½ teaspoon coriander

3 tablespoons brown sugar

1 tablespoon sandia pepper

Two 1½ pound pork tenderloins

Mix all the dry ingredients in a small bowl. Rub generously on the pork tenderloins. Place the tenderloins in the refrigerator for at least two hours. You could even prepare them ahead and let the rub absorb into the meat overnight.
Preparing the grill

Place aluminum foil on the bottom of the grill to catch any drippings. In the side box, place a large stack of charcoal and light it. Once the charcoal has cooked down, start adding pieces of soaked hickory or another wood you prefer. Continue adding charcoal as necessary to keep the temperature between 350 and 400 degrees. Place the meat on the center of the grill and cook for two hours over indirect heat. If the temperature gets too high, add some wet wood to the fire to bring down the temperature. Once the pork is cooked through, slice and serve.

Category:

Howto & Style

Tags:

• In the Kitchen with Ken
• Smoked Pork Tenderloin
• pork
• grill
• low and slow
• pig
• cooking
• food
• bbq
• memphis style bbq
• smoke
• barbeque
• dry rub

[Foodaholics101]

I just started liking pork. slow cooking it is the best way to cook it. This looks awesome! Is this something that you would possibly brine for a bit before adding the rub and cooking it?

[zagatbuzz]

yum!

[Jadm1234]

Looooks delecouuus , great job