Smoked Pork Tenderloin: (Turn Your Grill Into A Smoker)
See those man hands in the photo below? They don't belong to me. Believe it or not, Rich is actually making something! Well, to be fair, he always does the grilling. Why is it that a man who has absolutely no interest (or clue for that matter) in doing any other sort of culinary chore insists on doing the grilling?
It's like an unspoken rule or something that men do the meat on the grill. They stand around it like a god, poking and prodding. Then when it's time to eat, they ask you a million times if it's good. And whether it is or not, they act like it's the finest food they've had in ages, mainly because they made it! No mention of the various dishes around the grilled meat on the table that you spent hours on in the kitchen....those silly, silly men. :)
I've posted in the past about the meat we do on the electric smoker that is seriously mouth-watering. This is a great way to get a similar, but not quite as smokey taste to your meat with the electric smoker. It's also much quicker doing it on the grill, hence the less-smokey result.
Smoked Pork Tenderloin-using your gas grill:
Start with a nice cut of pork tenderloin, any size. We used a small 2-1/2 lb. roast because it was just for the two of us that day. Rich seasons it quite heavily with Lawry's and Garlic salt. You could marinate it or just leave it plain as well. Set aside in the fridge.
You will need a wood chip or pellet to use for flavor. You could use apple wood, hickory, or even cedar. You can buy it at the store in the grill section, or make your own. We make our own using apple wood. It gives the meat a delicious sweet but smokey flavor. It's delicious with pork. Rich cut them into small chunks, leaving one big piece also, and soaked them in water for 30 minutes. Drain and place the small chunks on a large piece of foil:
Fold the short side of the foil up together around the wood chips and fold the edges over to seal:
Fold in the sides as well, sealing well. Poke small slits in the bag:
Next put the bag under the grate on your grill, directly over one of the burners. Put the large, soaked wood chunk next to it. If you want a really smokey flavor, add another pouch to the other burner.
Put the grate back on and shut the lid. Put the grill on high until you see smoke. This might take up to a half-hour. It will come barreling out, so don't be alarmed:
Now put your roast over the wood pouch and shut the lid.
Use it a meat thermometer to check doneness, but don't open the lid too often as it lets out all the smoke. This small roast took about an hour. We then smothered it in our favorite BBQ sauce and sliced (let it sit in foil for about 20 minutes before slicing to seal in juices).
The meat is tender, super juicy, and so full of flavor. You can smoke onions, chicken, veggies, just about anything.