Blog Index
The journal that this archive was targeting has been deleted. Please update your configuration.
Navigation

SMOKED HERBED PORK TENDERLOIN


3 lb. Whole, fresh pork tenderloin
¼ Cup Fresh Thyme sprigs, picked and chopped
¼ Cup Fresh Oregano sprigs, picked and chopped
¼ Cup Fresh Rosemary sprigs, picked and chopped
Olive Oil
Salt, Cracked Black Pepper
Granulated Garlic
Thyme, ground
Cayenne Pepper, ground
½ Cup Uncle’s Pepper Jelly, warmed and melted

Rinse pork with tap water and towel dry.  Trim off silver skin, particularly from thicker end of tenderloin.  You may remove some excess fat, however some left on may be desirable as it tends to baste the meat during cooking.  Drizzle each tenderloin with olive oil and season to taste with salt, pepper, garlic , cayenne, pepper, ground thyme and fresh herbs.  Include more of any herb you wish to import the most predominant flavor.  Again, you may want to drizzle the herb studded tenderloins with more olive oil and marinate so to speak for up to 2-4 hours.

Smoke on medium high heat using charcoal or gas grill and also use any combination of wood chips that have been soaked in water for at least one hour or even over night.  My recommendation is to use a combination of pecan wood and hickory.  Smoke until nicely colored and doneness will depend on the type of smoker and heat used.  Remember pork can be taken off the heat at 150 degrees F and let rest until 160.  Baste tenderloins with melted Uncle’s Pepper Jelly and let rest for 10 minutes until slicing.  Slice in ¼ - ½ inch slices.  Alternatively, drizzle jelly on slices before serving.   Serves 6.

Uncle's BBQ Shrimp

3# Jumbo Shrimp (16/20 Count or per Pound)

2 Cups Uncle’s BBQ Sauce

1 Stick Butter

1 Tablespoon Black Pepper

¼ Tablespoon Ground Thyme

1 Lemon, Zested and Juiced

2 Large Pods Garlic, minced

1 Cup Green Onion,  chopped

Preheat oven to 400 degrees.  Melt butter with bbq sauce in saucepan.  Add remaining ingredients.  Mix and simmer briefly.  Place shrimp into a 9 X13 glass baking dish and pour sauce over it stirring well.  Cook at 400 degrees for 15-20 minutes,  turning once.  Sprinkle green onions over the top and serve hot with plenty of crispy hot French bread.