RUBS & SEASONINGS
Smoked Pork Tenderloin with Grillaholics Herbacious Hen on the Char-Broil
- by Ken Rogers Mostly Outdoors
Don't limit yourself! Our Herbacious Hen is a definite game changer for chicken, but have you ever tried it on pork? Wake up all your taste beds with our savory blend over this smoked pork tenderloin recipe by Ken Rogers Mostly Outdoors.
Hey, guys! ... Doing something a little different ... I'm going to stick it to the gas grill tonight. I haven't cooked on the the Char-Broil in a while, so that's what we're gonna do. We are gonna get a little smoke on this, but I've got a couple of pork tenderloins here, and I'm gonna get this thing seasoned up. Get out here! We're gonna sear it a little bit. Then, we'll move it a little indirect just get some smoke on it until it's cooked done. Should be a pretty simple cook, and I hope you enjoy it. Let's get going, guys!
I've trimmed quite a bit of the silver skin up. I've left a little bit on. I'm not too worried about it. It's gonna be delicious, but I'm gonna come in here with some of this Herbacious Hen. I haven't tried this on the pork yet, so let's give her a shot! ... I got the grill already coming up to temp, so it shouldn't be long. We will be on the grill ... We're gonna let this chill out. When this thing comes up, we'll get her on the grill.
I'm just gonna get these on here for a minute and get a little sear going. They're not gonna be in this spot very long. See, I got some... Jack Daniels oak barrel wood chips I just got over here. It's just now starting to smoke, which tells me I'm about ready to go here... We'll give these guys a flip. All right, guys...
Well, I'm gonna give it just a couple more minutes because that's still sticking so this ain't ready. Okay, that's how you tell, guys... Alright, let's go on over. Give it a couple minutes here... And we should be ready to go up top and get some smoke rolling... Look that there... is going to make for some tasty pork tenderloin!
Alright, guys, it's only been about a total of eight minutes, but I'm going to pull this up top here. We want to get some smoke rolling on this, but I'm trying my best to keep the temperatures below 400 degrees, and we're just going to let it cook the rest of the way right here... I think guys you can see the smoke is rolling here. Get some good flavors going in here... Until this gets up to temperature, we're just going to keep flipping this because the heat is right here. It's directly below it but it's not directly on it, so we're just cooking it until she's done.
Look at that smoke rolling, guys... I'm shooting for about 140-145 we're gonna pull these... I must say they're looking fabulous!... We're going to pull this, guys, and let it go inside and rest a bit. And then, we'll cut her up. Oh, yeah!
Alright, guys. Take a look at that. We've been resting for about 10 minutes. Now, I'm gonna scoop this guy over. We're gonna go in here and get this thing cut up. Looking deeelicious! Look at that, guys, that slight bit of pink there, not too bad... That is beautiful, and it's so tender. You cook my temps like that you're gonna get it tender every time, guys, I'm telling you. They're so good. Definitely got the smoke. That Herbacious Hen is point on. I love that stuff, guys. That's probably my favorite of the Grillaholics seasonings, and they got three of them out now!
Definitely get the wood smoke. It was on there long enough. This was about a 35-40 minute cook total. One time we seared it off a little bit. I didn't do a long sear on it, but just enough to kind of seal everything up. Laid it on top and got some smoke rolling on it. Just cooked it up to temperature... pretty consistently that 400 degrees throughout the whole cook, so it turned out really good. Spot on, guys!
Thank you so much, guys, for joining me once again. I know it's on the gasser, but I do that once in a while. I know the hardcore barbecue guys said if you're grilling on gas you're not grilling, but I'm not a hardcore barbecue guy. I'm a dad who loves to cook for his family, and I will keep on doing that. So guys, until next time. Stay positive and keep on grilling, guys! And we'll see you on the next cook. God bless you!
