SMOKED PORK TENDERLOIN !!

SMOKED PORK TENDERLOIN - what better to do with a pork tenderloin than to brine and smoke it.
Find all Napoleon dealers -
This is where I order my meat - /
These are my knives -
Total cooking time: 2 hours 40 minutes
Preparation time 2 hours 00 minutes
Cooking time 0 hours 40 minutes
Ingredients:
Pork Tenderloin - 2 cuts
Salt - 100 gram
Sugar - 100 gram
Ingredients for the sauce:
Coarse mustard - 2 tbs
Honey - 4 tbs
Maple syrup - 1 tbs
Almond Sherry Vinegar - 1 tbs
Worcestershire sauce - tsp
Ingredients for the side dish:
Bacon - 200 gram
Mushrooms - 4 large (or 8 normal)
Onion - 1 large
Pepper and Salt - to taste
How To:
02h40m - Mix your pork Tenderloin with the salt and sugar set in the the fridge and let it cure (dry brine) for 2 hours.
01h20m - Start up your barbecue and make a pouch with smoked chips. Set your barbecue to smoke at 125 Celsius or 225 Fahrenheit.
00h40m - Rinse the pork tenderloins in cold water and dry the outside. Place them on your barbecue to be smoked
00h35m - Dice bacon onions and mushrooms. Render down the bacon and cook the onions and mushroom in the bacon fat with a bit of black pepper.
00h25m - Mix the ingredients for the honey mustard sauce
00h20m - Satrt grilling the pork tenderloins when they reach a core temperature of 45 degrees Celsius of 115 Fahrenheit.
00h15m - Keep flipping and brushing the pork tenderloins until they reach a core temperature of 63 degrees Celsius or 145 Fahrenheit
00h00m - When the tenderloins have rested .. your good to go!!
X's social media
Follow me on instagram - /
Share your pictures or ask me questions on my facebook forum - ...
Like my facebook page -
Follow me on twitter -
BBQ gear that I use every day:
1. Chef's knife - (Germany) / (USA)
2. Cutting Board - (Germany) / (USA)
3. Barbecue tong - (German) / (USA)
4. Kitchen Torch - (Germany) / (USA)
5.Thermometer - (Germany) / (USA)