Smoky Peppered Pork Tenderloins – a delicious recipe with onion flakes, mustard seeds, salt, pork tenderloins, wood chips, Cooking spray. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place first 4 ingredients in a spice or coffee grinder; process until coarsely ground. Rub over all sides of tenderloins. Wrap tenderloins in plastic wrap; refrigerate 1 1/2 hours or up to overnight.
2
Soak wood chips in water 30 minutes; drain.
3
Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200u00b0 to 225u00b0.
4
Heat a large, heavy skillet over high heat. Unwrap tenderloins. Coat pan with cooking spray. Add tenderloins to pan; cook 1 1/2 minutes on each side or until browned. Remove from pan.
5
Place half of wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place tenderloins on grill rack over foil pan on unheated side. Close lid; cook 1 hour. Place remaining wood chips on hot coals. Close lid; cook 1 hour or until a thermometer inserted into thickest portion of 1 tenderloin registers 155u00b0 or until desired degree of doneness. Remove from grill; cover and let stand 10 minutes. Cut crosswise into thin slices.
125
kcal
Calories
7
g
Fat
1
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons mixed peppercorns, 2 teaspoons dried onion flakes, 1 teaspoon mustard seeds, 3/4 teaspoon salt, and more.
Yes, Smoky Peppered Pork Tenderloins falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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