Quest for Fire: Hickory Smoked BBQ Pork Tenderloin

Instructions

1. In a medium, non-reactive bowl, whisk together all marinade ingredients.
2. Place the tenderloins in a ziploc style plastic bag. The bag should be large enough to hold both tenderloins. Pour marinade over the tenderloins, lock the bag and shake the bag around to evenly distribute the marinade. Place in refrigerator for 2 to 6 hours.
3. Light a charcoal barbecue for indirect grilling. If using a gas or propane grill, light one side of the barbecue. Allow the Q’s to come to 400F’
4. Soak a hand full of hickory chips in water for 30 minutes. Wrap the chips in an aluminum foil pouch. Poke a few holes in the pouch with a pearing knife.
5. Remove tenderloins and allow marinade to drip off. Discard remaining marinade. Place the tenderloins on the hot side of the Q, close the lid, and grill for 4 minutes. Turn the tenderloins and grill for another 4 minutes.
6. Move the tenderloins to the cool side of the Q. Place the wood ship pouch on the hotside. Close the grill and smoke roast for another 20 minutes, or until the internal temperature of the meat reaches 165F
7. Remove tenderloins to a serving plate, cover the plate with a tent of aluminum foil and allow the meat to relax for 10 minutes. Carve and serve.

Leftovers refrigerate well.

Makes approximately 4 servings, each serving ~ 450 calories