-
1
Mix all the dry ingredients together, except the Worcestershire sauce, and rub all over the tenderloin till completely covered.
-
2
Marinate covered in refrigerator for 4-6 hours, or for more flavor marinate over night.
-
3
Preheat oven to 500F.
-
4
Place an oven safe container filled 3/4 of the way with water in oven while preheating for steam and keeping tenderloin moist.
-
5
If using a charcoal grill, place coals mainly to one side of the grill so there's a cool and hot side.
-
6
Preheat charcoal or gas grill on high.
-
7
Clean grates very well.
-
8
Using a paper towel and thongs, rub an olive oil soaked paper towel on the hot grill grates where you will be placing the meat.
-
9
This prevents sticking of the meat and spices.
-
10
Turn off flame on meat side of grill, or place meat on the cool side of charcoal grill.
-
11
Place marinaded tenderloin on hot, oiled grill grates.
-
12
Place the dry apple or pecan wood chips on the hot side of the grill, opposite of the meat.
-
13
Dash Worcestershire sauce on meat to taste.
-
14
Close lid and smoke for 20min.
-
15
Open lid and flip meat.
-
16
Dash with Worcestershire sauce.
-
17
Smoke for another 15 min.
-
18
Remove and take to oven.
-
19
If you have a rib rack, place meat fat side up on baking sheet next to the container or water in the preheated oven.
-
20
Once tenderloin is in 500F preheated oven, close door, turn off oven and heat and Do Not open for 1-1/2 hr (hour and half)!!!
-
21
Your oven will act like a Dutch Oven and will slowly cook your cook your meat keeping juices inside the meat.
-
22
(Bake 30min per pound of meat)
-
23
After cooking time, pull tenderloin out and let rest 10min before cutting.
-
24
Enjoy!!
-
25
Slight smoke taste on outside with a subtle, sweet-peppery aftertaste.
-
26
Can go with so many sides!
-
27
!
