Pork Tenderloin with Three Pepper Spackle

Pork tenderloin – approx 1 ¼ lb each - get a couple because this is really good.  Remove any silver skin or connective tissue.

Three pepper spackle – enough for one tenderloin

· 1 tsp paprika

· 1 tsp thyme – dried

· ½ tsp dried oregano

· ½ tsp dried rosemary – crushed

· ¼ tsp salt

· ¼ tsp ground white pepper

· ¼ tsp black pepper

· 1/8 tsp (a pinch or so) ground red pepper

· 1 T olive oil

· 1 garlic clove - crushed

Mix all ingredients together, rub on tenderloin(s) and let sit for 30 minutes or so at room temperature. Grill.

Notes: This is great on a gas or charcoal grill, takes very little time and is drop dead simple to make. For best results, brine tenderloin(s) for 45-60 minutes, rinse, pat dry and apply spackle, then grill. 

No recipe on this entire silly web site will make you look like a culinary genius faster than this one. It looks and tastes great.

Most rubs are dry. The spackle used here is a wet rub.

Tip - For fool-proof cooking of these or any other pork tenderloins use the 7-6-5 method. Get a gas or charcoal grill hot (400 degrees F), oil the grates with some grapeseed oil to prevent sticking. Place room temp tenderloin(s) on hot grill and close the cover. Turn tenderloins after seven minutes, turn the heat to low after six more minutes and shut the grill cover. Leave the tenderloin in the closed grill for five minutes. Remove from grill, cover with foil for 2-3 minutes, then slice and serve. It will be done perfectly every time. Superman couldn't do better.

"Can't Beat Pete's Meat!".  

· Whole pork tenderloin(s), trimmed of excess fat and connective tissue – about 1 ½ pounds each

· Brine solution – start with 1 quart water with ¼ cup kosher salt, add other soluble flavors if you like

· Rub of choice

· Mop solution

Brine pork tenderloins, refrigerated, for 1-2 hours in Ziploc bags. Start fire and get smoker or grill up to 250 degrees.

Just prior to cooking, remove tenderloins from brine solution and pat dry with paper towels, then apply rub. Place tenderloins in the smoker and insert a thermometer probe into the thickest end of one piece of meat and start your smoke. Maintain smoker at 225-250 degrees.

After an hour and a half of smoking, spray on mop solution, then wrap in foil and place back in the smoker. Cook for another 60 or so minutes until internal temperature reaches 145 degrees. Once meat has attained target temperature, remove from smoker and let sit, still wrapped in foil for 10 minutes, then slice in ½ inch slices and serve.

Notes: Start the fire around 3 hours before scheduled meal time. 

Tenderloins will only take on smoke for about an hour. After wrapping in foil, tenderloins can be finished in the oven at 250-300 degrees instead of in the smoker if that is easier for you. This may allow for more precise temperature control if getting them done at an exact time is important. Oven temperature should not exceed 300 degrees. If tenderloins are finished in the oven there should be great coals left to cook burgers or hot dogs for the kids if they do not want the good stuff.

These are easy to cook and make great leftovers so cook three or four while you are at it.

A cherry or apple chutney or sauce is a great compliment to smoked pork.