Pecan smoked tenderloins
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pecan smoked tenderloins
  Smoked    Pecans  
Last updated 6/12/2012 12:50:09 AM. Recipe ID 11625. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Pecan smoked tenderloins
 Categories: Main
      Yield: 1 Servings
 
      1 lb Pork tenderloin
    1/2 c  Soy sauce
      2    Cloves garlic -- minced
      1 tb Grated fresh ginger
      1 tb Sesame oil
    1/4 c  Honey
      2 tb Brown sugar
 
  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 2hrs. 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 155 temp. 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 155 deg. then transfer the loins to foil for
  10 min. The tenderloins will complete their cooking to 160deg. in the
  foil. The internal temp. of 160 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
  
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 11625 (Apr 03, 2005)

[an error occurred while processing this directive]