The trick is to smoke the meat and not make the meat smoke
Date:December 06, 2008 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Citrus-glazed pork tenderloin
Four 1 pound tenderloins received an 8 ingredient marinade
Other than ketchup the other ingredients were Asian based
The finished marinade. With the oil & vinegar it took a while to mix
The tenderloins marinate for 3 to 8 hours in the fridge
I used 2 probes from my remote read thermometers to track the temps
Since I let the heat run high the sugar glaze burned a bit
As you can see the final product was very moist
The sides were garlic flavored rice, squash & of course apple sauce
The meat was moist & so tender it cut with a fork
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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.
Weber's Art of the Grill: Citrus-Glazed Pork Tenderloin - Page 76