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Smoked Pork Tenderloins with Grits
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Brief Description
Marinate the tenderloin overnight before cooking in smoker.
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Main Ingredient
pork tenderloin
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Category: Pork
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Cuisine: American
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Prep Time: 510 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Use leftovers for great little sandwiches on ciabatta bread or buttermilk biscuit. Warm the sliced pork with some barbecue sauce and place on a warm bun with some coleslaw for a tasty sandwich. Or make a southern soft taco with pork, BBQ sauce and coleslaw on a warm flour tortilla.
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Posted By: swilliamson
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Posted On: Mar 05, 2016
Number of Servings:
Ingredients:
- 2 - large pork tenderloins
- 3/4 cups - Jack Daniel's whiskey
- 1 1/2 cups - apple juice
- 1/2 cups - olive oil
- 1/2 cups - soy sauce
- 1/4 cups - brown sugar
- 3 cloves - garlic crushed
- 1 packages - Knorr Au Jus Gravy mix
- 3 tablespoons - raspberry-chipotle sauce
- 2 tablespoons - butter melted
- 3 cups - water
- 1 cups - plus 2 tablespoons grits
- 1 1/2 cups - fresh corn kernels
- 3/4 cups - Velveeta shreds (found in cheese section)
Directions:
TENDERLOIN:
(When preparing smoker, I usually line bottom of smoker and drip tray with foil and spray the rack and inside of cover with nonstick cooking spray for easier cleanup).
Trim tenderloins, removing fat, fell and silver skin. Combine the Jack Daniel's, apple juice, olive oil, soy sauce, brown sugar and garlic, and marinate the pork in this mixture for 6 to 8 hours, refrigerated.
Place 1-1/2 tablespoons hickory or mesquite wood chips in a mound on the bottom of the smoker. Remove tenderloins from the marinade and place on the rack. Close lid almost all the way and place over medium heat (or high heat on a gas grill).
Once a whisper of smoke appears, close the lid and turn the heat to low on the burner or grill. Keep closed for about 8 to 9 minutes. Remove the smoker from the heat and keep closed for another 5 minutes. Using a hot pad, open the smoker and remove the meat.
(Meanwhile, prepare grits below).
Brush both sides of the pork with olive oil and season with salt and pepper. Grill on medium-high heat, turning several times, for 10 to 12 minutes. Remove the meat, wrap in foil and let stand for 5 to 10 minutes while you make the sauce.
Prepare the au jus according to package directions and add the raspberry-chipotle sauce. Stir until thickened; then strain to remove raspberry seeds. Return to the same saucepan and place over medium heat. Whisk in butter to finish the sauce.
To serve, unwrap the pork carefully and pour any accumulated juices into the sauce. Slice the pork and serve with sauce, Cheese and Corn Grits, and seared spinach.
GRITS:
Bring water and grits to a boil, stirring constantly once they begin to thicken. Add corn kernels and Velveeta shreds. Stir over low heat just long enough to cook the corn. Cover and set aside until ready to serve. Grits should stay soft at room temperature for 1 to 2 hours. Reheat in a 350 degree F oven for 10 minutes, if needed.
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