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Pecan Smoked Tenderloins
Ingredients:
1 pound pork tenderloin
1/2 cup soy sauce
2 cloves garlic -- minced
1 tablespoon ginger, fresh, grated OR
1 teaspoon dry ginger
1 tablespoon sesame oil
1/4 cup honey
2 tablespoon brown sugar
Instructions:
Combine all ingredients in a shaker and shake like the dickens. I
like to use whole fresh ginger sliced into pieces 1/8-1/4 inch thick.
That way I can remove them before grilling. I am not a big ginger
fan, thus my slicing idea. I really think ginger can over power milder
woods too. However, if you like ginger then go for the grated ginger.
Marinate for at least 2 hrs. or longer. I like overnight. Start your
fire and put on your smokin' wood, I like pecan for this but use what
you prefer. Any flavor should be fine. Sear over direct heat for about
5-8 min. On a gas grill reduce the heat to medium and move to *indirect*
heat for about 35-40 min. (That simply means to leave one side's burner
ON and put the meat on the other, OFF, side.) For charcoal grills,
still do indirectly, but just go with the flow. If you're using a
kettle type cooker and have the coals piled up high, watch your meat
thermometer. Actually, watch your thermometer whatever you do. Exact
times are not really needed if you use a thermometer. The digital
probe thermometer is made for this kind of recipe. Set the temp watch
for 155F and go about your business. Tenderloins go from perfect to
dry rather quickly. They are easy if you just watch the internal temperature
closely. Cook them to an internal temperature of 155F then transfer
the loins to foil for 10 min. The tenderloins will complete their
cooking to 160deg. in the foil. The internal temp. of 160F is perfect
to produce moist tender tenderloins. Great tasting. Be careful not
to spill the juices that will pool in the foil. Pour this juice over
the loins in your serving plate. Preparation Time: 10 minutes Cooking
Time: 30 minutes or so Posted to the BBQ List by Carey Starzinger
on Aug 01, 1996. |
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