Weeknight Pork Tenderloin

Name: Weeknight Pork Tenderloin
Cuisine: American
Ingredients: 1¼-pound to 1½-pound pork tenderloin; 1 to 2 tablespoons vegetable oil; 2 to 3 tablespoons Wild Willy’s Number One-derful Rub, Southwest Heat, or your favorite store-bought dry rub; 2 to 3 tablespoons Wild Willy’s Number One-derful Rub, Southwest Heat, or your favorite store-bought dry rub; South Florida Citrus Sauce, Smoked Onion Sauce, or other favorite barbecue sauce (optional); South Florida Citrus Sauce, Smoked Onion Sauce, or other favorite barbecue sauce (optional); South Florida Citrus Sauce, Smoked Onion Sauce, or other favorite barbecue sauce (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

One of the dishes that participants in our cooking classes love the most is smoked pork tenderloin. Because of its long, thin shape, it’s among the quickest and easiest meats to transform with smoke. Enjoy it as an entrée or add it to salads, pastas, or other dishes.

Ingredients

1¼-pound to 1½-pound pork tenderloin
1 to 2 tablespoons vegetable oil

Americas
United States
Main course
Gluten-free

Method

Prepare your smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Cut the tenderloin down one of its long sides, cutting to within about ½ inch of the other side. Fold the tenderloin open like a book, and press down along the seam so that it will stay open. Lightly pound the tenderloin as needed to even its thickness to about ½ inch. Rub with 1 to