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| Smoked Pork Tenderloin |
Dan complained that the last barbecue wasn't spicy enough, so this tenderloin was coated in Union Brand Chili Sauce and turbinado sugar, and left in the refrigerator for an hour for the sugar to melt before smoking. I used hickory this time.
The boneless pork shoulder was already on, and would take 5 more hours to cook. The tenderloin went in at 225f for 1 1/2 hours, until the thermometer read 163 for an internal temperature. I covered it with foil and a heavy blanket for 15 minutes to rest.
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| Pork Tenderloin |
Super moist, very tender, and just the right amount of spiciness. We are all out of our own pork, so Dan and I have been scouting (skulking around) the local Hannaford meat counter on Sunday mornings. MANAGER'S SPECIAL, people! $6.50 for a big chicken, $5 for a rack of ribs, $2 off other things that simply must be sold today.
I wasn't shy about pushing someone aside to get at this tenderloin first. Just kidding, it was more of an elbowing. Okay... so maybe I just deftly cut in front of them - but still, things could have gotten ugly - there was only one on sale:)
