Ingredients
1 lb pork tenderloin
1/2 cup soy sauce
2 cloves garlic -- minced
1 tbsp grated fresh ginger
1 tbsp sesame oil
1/4 cup honey
2 tbsp brown sugar
Directions
Combine all ingredients in a shaker and shake like the dickens. I
like to use whole fresh ginger sliced into pieces 1/8-1/4 inch thick.
That way I can remove them before grilling. I am not a big ginger
fan, thus my slicing idea. I really think ginger can over power
milder woods too. However, if you like ginger then go for the grated
ginger.
Marinate for at least 2hrs. or longer. I like overnight.
Start your fire and put on your smokin' wood, I like pecan for this
but use what you prefer. Any flavor should be fine.
Sear over direct heat for about 5-8 min. On a gas grill reduce the
heat to medium and move to *indirect* heat for about 35-40 min. (That
simply means to leave one side's burner ON and put the meat on the
other, OFF, side.)
For charcoal grills, still do indirectly, but just go with the flow.
If you're using a kettle type cooker and have the coals piled up
high, watch your meat thermometer. Actually, watch your thermometer
whatever you do.
Exact times are not really needed if you use a thermometer. The
digital probe thermometer is made for this kind of recipe. Set the
temp watch for 155 temp. and go about your business.
Tenderloins go from perfect to dry rather quickly. They are easy if
you just watch the internal temperature closely. Cook them to an
internal temperature of 155 deg. then transfer the loins to foil for
10 min. The tenderloins will complete their cooking to 160deg. in the
foil. The internal temp. of 160 is perfect to produce moist tender
tenderloins. Great tasting. Be careful not to spill the juices that
will pool in the foil. Pour this juice over the loins in your serving
plate.
Recipe By : Mike Roberts
Preparation Time: 10 mi
Servings: 1 servings
Pecan Smoked Tenderloins Recipe brought to you by Recipe Ideas
Categories: Meat; Nut; Pecan
The History of Recipes
It is possible to follow the history of meal recipes back into distant history, in fact as far back into history as early Egypt, and potentially, even further back. However, mostly, these ancient records were just primitive pictorial instructions for preparing meals.
Later on, in The time of the romans around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius also informs us how the Roman chefs used a wide range of spices, including some familiar names such as thyme, mint and dill. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including spices like parsley and basil. These new herbs and spices led to an explosion in recipe books, some of which still exist in private cookery archives. By the time we get to the 20th century, recipe publications are greatly in demand mostly as a result of higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Pecan Smoked Tenderloins recipe.
