I hope you’re all having a nice start to your week! This recipe has been in the pipeline for a few weeks, and I apologize for not getting it out sooner. We’re really enjoying our new smoker, which was a wedding present from the ever-generous Civilized Caveman, and we’ve been steadily looking for excuses to use it. Along with the new toy has come a quick education in how to properly smoke meats.
A recent trip to our local farmers market yielded a couple hunks of this unusual cut. According to our friends Oliver and Jodi at North Woods Ranch, this was the mistake of the butcher! We weren’t very concerned about it, as the 9-10 pound cut had a generous fat cap, so we knew it would be great for smoking.
I consulted with George, and we decided to dress the Tenderloin with brown mustard and then cover it in our BBQ Blend spice mix. The meat sat covered tightly in the refrigerator overnight to allow the flavors to develop, then went on the smoker for a whopping 15 hours! We wanted the internal temperature to reach a whopping 195 degrees which would help to break down the meat. This is one way to achieve that “falls apart on the plate” goodness.
We’ve only just scratched the surface of what we can do with this smoker. So you might want to get one to play along over the next year or two. It’s going to be a lot of fun! We already have a killer baby back ribs recipe in the works which you guys are going to love, as well as a smoked maple bacon recipe. Cozy up to the table, because things are about to get delicious!
(shown with our BBQ Sauce – look below for the recipe)
- Rub the pork tenderloin end with the brown mustard.
- Liberally cover the pork with the BBQ Blend spice mix. Rub the mixture around, getting it into all the nooks and crannies of the meat.
- Wrap the pork tightly with plastic wrap, and place in the refrigerator for 12 hours.
- Unwrap the pork, and allow to rest for 30 minutes prior to smoking. During this time, warm up your smoker.
- Smoke the pork for 6 hours uncovered.
- Remove from the smoker, and prepare a large aluminum foil wrap. Cover with the 1/2 cup of apple juice, and seal up.
- Place the pork back on the smoker for an additional 6 hours, or until the roast reaches an internal temperature of 190 degrees.
- Allow to rest for 30 minutes before opening and carving. During this time, the temperature will continue to climb up to 200 degrees. Carve and serve.
- 1 1/4 cup 1 1/4 cup 1 1/4 cup free range, organic, Chicken Stock
- 1 Tbsp 1 Tbsp 1 Tbsp Organic Coconut Oil
- 1 tsp 1 tsp 1 tsp Cumin
- 1 tsp 1 tsp 1 tsp Dijon Mustard
- 1 tsp 1 tsp 1 tsp Grade B Maple Syrup, (optional)
- 1 tsp 1 tsp 1 tsp Salt
- 1 tsp 1 tsp 1 tsp Smoked Paprika
- 1 tsp 1 tsp 1 tsp Chipotle Powder
- 2 2 2 Shallot, minced
- 3 cloves 3 cloves 3 cloves Garlic, minced
- 6 oz 6 oz 6 oz Tomato Paste
- 1 1/2 1 1/2 1 1/2 Lime, juice
- In a sauce pan, heat coconut oil on medium heat.
- Add garlic and shallots, and sauté until soft and translucent.
- Add mustard, smoked paprika, chipotle, cumin, and salt, and continue to sauté (about 30 seconds).
- Add chicken broth, lime juice, maple syrup (optional), and tomato paste.
- Whisk all ingredients until smooth.
- Bring to a light boil, reduce to simmer, and slightly cover with a lid.
- Simmer for 45 minutes, and let cool.
- Serve with Pulled Pork or Grilled Chicken.
In place of the chicken broth, you can also use vegetable broth or plain water for this recipe.
- Blend all ingredients together in a mixing bowl.
Perfect for ribs, roasts, and other grilled or smoked meats.