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PECAN SMOKED PORK TENDERLOIN w/ fresh garlic and herb paste.

Ingredients

3 lbs pork tenderloin (about 3 or 4) trimmed 1/3 cup Fresh Garlic and Herb Paste. Fresh Garlic and Herb Paste is as follows 4 cloves garlic, minced 2 tbsp minced fresh rosemary 2 tbsp olive oil 1 tbsp minced fresh mint 1 tsp kosher salt 1/2 tsp cracked black pepper

Details

In a small bowl, combine all of the above to a paste consistency. 1. Rinse pork under cold water and pat dry. Place on a baking sheet and brush with paste. Let stand at room temperature for 30 minutes. 2. Meanwhile, prepare your BGE by lighting your charcoal. Once the lumps are glowing red spiral a layer of pre-soaked Pecan woodchips on top of the lump. Place a platesetter (Legs up) on the fire ring, place grill on the platesetter legs. Stabilize the temperature at 250F. 3. Place the pork directly on the grill for indirect heat. Smoke at 225-250F for 1 1/2 to 2 1/2 hours until a meat thermometer inserted into the thickest part of the pork registers 160F. Let rest for 15 minutes before slicing. The pecan adds a mellow smoke flavour that pairs well with the sweetness the garlic and herb paste gets as it cooks over time.

Submitted by: Tim Brown