A great moist grilled pork tenderloin with a simple rub of smoked paprika and spices for a kicked up taste.
Notes: I had a “skinny” pork tenderloin. I turned on the grill with chips in the smoker and spent 10 minutes doing the trimming, mixing spices and rubbing. By then the chips were smoking well, and it only took 20 more minutes to cook to 160. As I mentioned before, I usually don’t soak my chips if I only want some for 20-30 minutes. You can skip the smoke, but it does add something.
1 pork tenderloin
1 t olive oil
1 handful hickory smoking chips (optional)
1 T smoked paprika
1 t garlic powder
1/2 t kosher salt
1/4 t pepper
1) Add wood chips in a smoking box (optional). Preheat grill on high, clean and oil grates.
2) Trim pork tenderloin of silver skin and any trim-able fat.
3) Mix rub in small bowl. Brush tenderloin with a light coat of oil. Apply rub on all surfaces.
4) Grill over direct high heat turning every 5-6 minutes until temp of 150. It only took 20 minutes for my skinny tenderloin. If you have a thick one, I would decrease the heat to medium and expect about 30 minutes.
July 24, 2016