Recipe: Smoked Pork Tenderloin

I've got a big 'ol locomotive-sized smoker out back that I jokingly refer to as Hank's Smokehouse. It has become the basis for all of my barbeque and smoking recipes of which there are many and the list continues to grow.

When I fire up the smoker, I like to make the best of the time, charcoal and wood, so I'll load it up with whatever it can handle. Usually, there will be a few pork tenderloins, pork loins, a brisket, a couple of chickens or a turkey, some beans and even some fish. Yeah, I like smoked foods.

For the love of space and time, I can't go into a whole dissertation on the art of smoking so, I've just put the basics below. You should know, that it is not difficult. Once you understand your smoker and what you're going for, it's pretty easy and not a bad way to spend a day by the pool. I'd just suggest having some "smoking clothes" set aside just for that purpose.

This is an easy recipe (most smoking ones are), the bonus of this one is that unlike beef brisket which likes to be in the smoker for over 12 hours, pork tenderloins are fast smokers. If I remember right I've even got some done in less than an hour.

If you've always wanted to smoke food, go for it, you won't be disappointed!

Smoked Pork Tenderloin

1 Pork tenderloin
1/2 cup of paprika
3 TBS coarse black pepper
3 TBS sea salt
3 TBS brown or turbinado sugar
2 TBS chili powder
1 tsp dry chipotle pepper (ground fine)

Day one:

Mix the paprika, black pepper, salt, sugar, chili powder and chipotle pepper together. Set aside.

Rinse the tenderloin and pat it dry.

Place the tenderloin in a large plate and massage the dry rub mixture on to it. Be sure to coat it evenly and well.

Wrap the pork tenderloin up in plastic wrap and allow it to marinate in the refrigerator overnight or for at least 4 hours.

Day two:

Soak your smoking wood of preference (I use hickory for this) in water for about 30 minutes prior to using.

Fire up your smoker. When the charcoal is ready add a few pieces of the wood. Again, if you're thinking about smoking food I encourage you to do a little research, but generally:

You're looking to keep the temperature in the smoker between 200° and 225°F. You want to do this with an absence of flame. You want hot charcoal that keeps your wood smoking. This is all done by venting the amount of air going in the smoker and venting the amount of smoke out. You replace your smoking wood as need and with a little practice, this is easily accomplished using a minimum amount of that wood.

The tenderloin is finished when the internal temperature of the thickest part reaches 155°F. Remove it from the smoker, wrap it in aluminum foil and let it stand for about 10 to 15 minutes. Slice and serve. Wrap and freeze unused portions, they hold up well in the freezer.

Recipe: Smoked Pork Tenderloin from Chop Onions, Boil Water by Henry Krauzyk

Products I Love: Wright's Liquid Smoke

I love barbecued and smoked foods. In fact in my backyard not thirty feet from where I sit typing this, stands my black, locomotive-sized smoke pit. Let me tell you, it sees a lot of use. From ribs, pork butt, brisket and a host of other meats, to mussels, fish, beans and succotash - all see the inside of Ol' Smokey!

There's an entire barbecue/smoking section in my new cookbook (coming out in 2010) and if you follow this blog you will see many recipes posted here which use the wonderful sweet, sweet flavor of wood smoke. I really cannot get enough of it.

Smoking takes some preparation and like all great things it takes TIME. There are days though when either a lack of time, or poor weather, can dash the cravings and dreams of a smoke-flavored meal. That's when I turn to Wright's Liquid Smoke products.

Inexpensive, all-natural and authentically flavored, Wright's Liquid Smoke does the trick with its great, real smoke flavor. Even when you open the bottle and smell the delicate hickory or mesquite flavor you know you've discovered something good. If you like smoke flavor you're going to love this stuff and you're going to use it again and again. It's a secret restaurants and chefs have used for years and I'm recommending you try it.

You want to dress up some baked beans? Try a teaspoon or two of Wright's Liquid Smoke in there. Are you looking to dress up some chicken or turkey? Try a dash of Wright's Liquid Smoke! I've added it to the chicken on a barbecued chicken pizza to dazzling effect. You want to make some pulled pork conveniently in the oven or crock pot, but you want that down-home, lip-smacking smokehouse flavor? Get a bottle of Wright's Liquid Smoke! I've even put a dash or two in a Bloody Mary.

Trust me, I don't recommend things on Chop Onions, Boil Water unless I use them. That's no BS. I'm telling you this is a product I LOVE. If you like smokehouse flavor, but you don't have a smoker or the time, Wright's Liquid Smoke is for you!

According to their website, Wright's Liquid Smoke can also be used for:

Basting: To keep grilled and broiled foods moist, baste with a mixture of 3 tablespoons Wright's Natural Hickory Seasoning and 1/2 cup melted margarine. Use on beef, pork, poultry, fish, corn-on-the-cob, Italian bread.

A Spritz of Smoke: Keep a spray bottle filled with a mixture of Wright's Natural Hickory Seasoning and water to spray on foods while grilling, broiling or roasting.

Grilling: For slow cooking on the grill, place a foil pan filled with 1/3 cup Wright's Natural Hickory Seasoning and 2/3 cup water directly on hot briquettes, lava rocks or ceramic bricks. Add additional water as needed.

Gas Grilling: For added smoke flavor while gas grilling, spry lava rocks with Wright's Natural Hickory Seasoning before heating grill.

Microwaving: Add color and zesty hickory flavor to microwaved meats and poultry. Brush or spray Wright's Natural Hickory Seasoning on before cooking.

Quick Seafood Sauces: Stir 1/4 teaspoon Wright's Natural Hickory Seasoning into 1 cup tartar or cocktail sauce.