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
Food historians have proved the existance of recipes far back into distant history, at least as far into history as ancient Egypt, and possibly even further than that. However, these, old records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
During the time of the Roman Empire a roman called Apicius created some scripts detailing recipes cooked by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient chefs used many different aromatic flavours, including many that are still in use today such as basil, fennel and dill. Over the following few hundred years, the powerful and rich competed to offer the most exotic meals, and as a consequence, cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and recording popular recipes of the day. By the arrival of the 20th century, cookbooks are in great demand, mostly as a result of more people being able to read, more free time and disposable income. |
We hope you enjoy this Pecan Smoked Tenderloins recipe.
