The trick is to smoke the meat and not make the meat smoke

CITRUS-GLAZED TENDERLOIN

  Date: December 06, 2008
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Info
This pork tenderloin for the grill came from Weber’s Art of the Grill. The pork is marinated for up to 8 hours in an 8 item marinade that shows a strong Asian influence. You then direct grill it under medium heat for about 20 minutes. Now I grilled this on a cold December day and made 1 basic mistake. The recipe called for Medium heat and I let the heat drift towards Medium-High which I figured would help compensate for the heat loss when I opened the grill. This was a mistake with a sugar based marinade which will tend to burn when exposed to high temps. I know better and next time I’ll keep the temps at medium. Fortunately the problem as cosmetic in nature only and did not affect the taste. The pork was very moist and tender, so much so you could cut it with a fork. Even though the orange zest was the smallest bey volume used, the meat had a very citrussy flavor. This recipe is easy to make, fast to cook and tastes great- a winner all around.
Recipe Source:
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Webers Art of the Grill
Weber's Art of the Grill:
Citrus-Glazed Pork Tenderloin - Page 76
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Maverick ET-72 Remote Read Thermometer
  • SR 19" Locking Tongs