Spicy Pork Tenderloin
source:
Championship BBQ Secrets by Karen Putman
3 lbs. pork tenderloin (3 or 4), trimmed
Marinade:
1 clove garlic, minced
1/2 cup minced green onions
1/4 cup orange juice
1 tablespoon minced gingerroot
1 tablespoon minced serrano chili pepper
1 tablespoon freshly squeezed lime juice
1 tablespoon soy sauce
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1. Prepare the marinade: In a small bowl, combine garlic, green onions, orange juice, ginger, serrano pepper, lime juice, soy sauce, allspice and cinnamon.
2. Rinse pork under cold running water and pat dry. Place in a large sealable plastic bag and pour in marinade. Seal bag, toss to coat and refrigerate for 4 hours.
3. Remove pork from marinade, but do not pat dry. Set aside. Transfer marinade to a small saucepan and bring to a boil over high heat; boil for 3 minutes. Remove from heat and let cool.
4. Prepare an indirect fire with coals on one side of your grill.
5. Place pork on the grate, opposite side of the coals, tucking thin end of tenderloins under. Add wood to the coals and close lid. Smoke at 225° to 250°F, basting with cooked marinade every 30 minutes for 1 3/4 to 2 1/4 hours, until a meat thermometer inserted in the thickest part of the pork reads 160°F for medium-well, or until desired doneness. Let rest for 15 minutes before slicing.