Ingredients Jump to Instructions ↓

  1. 1 tablespoon ground allspice

  2. 1 tablespoon brown sugar

  3. 1 tablespoon granulated onion

  4. 1-1/2 teaspoons celery seed

  5. 1 teaspoon ground nutmeg

  6. 1 teaspoon ground cinnamon

  7. 1 teaspoon dried thyme

  8. 2 pork tenderloins about 14 ounces each 2 teaspoons olive oil

  9. 2 cups apple wood chips

  10. 1 cup apple wood chips soaked in water for 30 minutes

  11. Basting Liquid:

  12. 1/3 cup spice blend

  13. 1 cup chicken stock

  14. 2 tablespoons canola oil

  15. 1 tablespoon cider vinegar

  16. 2 tablespoons pure maple syrup

  17. Sauce:

  18. 1/2 cup creole mustard

  19. 3 tablespoons pure maple syrup

Instructions Jump to Ingredients ↑

  1. Combine all spices into a bowl and mix well then separate 1/3 cup and set aside.

  2. Using sharp boning knife remove silver skin from tenderloins.

  3. Coat each tenderloin with one teaspoon oil then rub remaining spice on tenderloins.

  4. Place tenderloins into plastic bag and marinate refrigerated at least 4 hours.

  5. Remove tenderloins from refrigerator and bring to room temperature before smoking.

  6. Prepare grill for use as a smoker then preheat grill on high heat.

  7. Poke several holes into bottom of disposable pie plate.

  8. Squeeze excess water from wet chips and place them into pie plate.

  9. Add dry chips and mix then place plate directly on top of heat source below grill grate.

  10. Place tenderloins on grill and sear turning often for 5 minutes per side.

  11. Reduce heat under chips to medium low and turn the other burners off.

  12. Move tenderloins over burners that are off then close lid and smoke 1-1/2 hours.

  13. In saucepan combine reserved spice mixture with remaining basting liquid ingredients.

  14. Warm over low heat then baste tenderloins three times during smoking process.

  15. Combine Creole mustard and syrup and mix until well combined then cover and chill.

  16. Remove tenderloins from grill then cover meat with foil and let rest 10 minutes.

  17. Slice and serve with sauce.


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