I gave Duroc Smoked Pork Tenderloin a kiss of Western BBQ Apple Smoking Chips this week, and it was so tender and infused with flavor! Of course I have to share it with you! With a hint of Chinese-5 spice mixed with Steak Seasoning and Pork Rub this tender pork delivers craving flavors!
What is Duroc Pork?
So might be asking what is Duroc Pork??? And where the heck can you buy it? Consequently, Duroc pork is sold at local grocery stores! My local Ralph’s (Kroger) sells Duroc Pork and in addition Western BBQ Smoking Chips! That makes it easy!
Duroc, is a breed of pig developed between 1822 and 1877 from two breeds, New York’s Old Duroc pig and New Jersey’s, Red Jersey pig.
The Duroc Pork I purchased in the clearance bin for $5 per tenderloin. I love that pork is affordable and quick to grill. As a result Duroc pork tenderloin is an ideal weeknight dinner!
Why Choose Duroc Pork? #SmokedTenderloin
Duroc Pork is crate-free, 100% natural and raised with no added hormones or antibiotics.
In addition, Duroc pork has excellent meat quality characteristics! It has superior marbling, higher intramuscular fat and pH value, less dripping, and cook loss. This means Duroc Pork will be naturally juicy and tender.
The tenderloin has little fat so it won’t give you flare up on the grill! Whew! Mine only did a tough when the glaze rolled off and hit the burners.
Give Duroc Pork a try on a grill and be sure to add smoke ~ I think you will be delighted with the results!
Grilling Grandma Loves Pork! Check It Out!
My Grilling Girlfriend Girl Carnivore loves Pork Too!
Check her recipes through the link above!
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Smoked Pork Tenderloin! #EatPork #DurocPork
Apple Smoked Pork Tenderloin
Duroc Pork Tenderloin is kissed with drifting smoke from Western BBQ Apple Smoking Chips after being rubbed in a mix of Jack Daniel’s Steak and Pork Seasoning and Chinese 5-spice. The results! Smoky tender deliciousness!
Ingredients
- For the Pork:
- 3 (1 pound) Duroc Pork Tenderloins or two larger
- 2 tablespoons Jack Daniel’s Steak Seasoning
- 1 tablespoon Jack Daniel’s Steak Rub
- 1 teaspoon Chinese 5-Spice
- 1 tablespoon canola oil
- 2 cups dry Western BBQ Apple Smoking Chips
- For the Glaze:
- 1/4 cup Cowboy Brand Smokehouse Real Hickory Smoke BBQ Sauce
- 1/4 cup rice vinegar
- 1/4 cup canola oil
Instructions
To Prepare Pork:
- Remove and discard silver-skin from both pork tenderloins.
- Fold the end (about 1-inch) of the tenderloin and tie it with butcher twine. The goal is to make the pork tenderloin the same width from end to end. After tying both ends go ahead and season it.
- On a covered work surface, mix pork rub, steak seasoning, Chinese Five Spice.
- Spread out the seasoning blend, and roll pork tenderloins in the seasoning on all sides.
- Drizzle pork tenderloin with canola oil, and set aside for 30 minutes.
To Prepare Grill:
- Loosely fill a smoked box with apple smoking chips, adjusting the amount of chips so to not overfill.
- Set the smoker box on the hottest part of the grill, and close grill lid.
- Heat the gas grill to 450°F degrees. Now is a great time to blanch broccoli in salted water if you are going to char.
- In 10 minutes, open the grill lid, and check to see if the smoking chips are smoking. If chips are smoking, precede and sear the pork. Note: Once a steady stream of smoke can be seen from the smoker box, move it to the cooler side of the grill.
To Smoke an Glaze Pork:
- Whisk the glaze ingredients together and set aside.
- Place pork tenderloins on a 450°F grill, about 2 minutes on each of the 4 sides.
- Brush pork tenderloins with the glaze, on all sides
- After pork has browned on all sides, transfer the pork to indirect heat. Lower the grill temperature to 350°F degrees.
- Close the lid and cook until pork has reached an internal temperature of 138°F, about 10 minutes.
- Brush the pork with the glaze at least one more time while it cooks over indirect heat.
- Transfer the pork tenderloin to a cutting board,. Allow meat to set for 7 minutes before slicing.
Notes
Suggested Sides: Charred Broccoli and Smoked Mashed Potatoes
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