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1
Prepare rub for tenderloins by snapping the stems off the dried chiles, if using them. For a milder rub, tap out and discard the seeds. Crumble the peppers into a small saucepan and add the coriander and cumin seeds. Toast the mix over low heat, stirring constantly, until the seeds are lightly browned and little wisps of smoke rise from the pan. Pour the spices into a plate and cool to room temperature. Grind them into a powder in a spice mill.
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2
Store in a covered container in a dark place for up to two weeks.
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3
Trim any excess fat from the tenderloins, if you like. I leave it on, there is never all that much.
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4
Season the pork tenderloins with 4 teaspoons of the rub.
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5
Smoke over medium heat using the wood chips of choice (2 tablespoons alder or cherry wood chips OR 4 or 5 teaspoons hickory wood chips) until an instant-read thermometer reads 145u00b0F, about 25 minutes from the time the smoker lid is closed. Check the tenderloin(s) for doneness with the thermometer after 20 minutes of cooking time, the remaining cooking time will vary with the thickness and shape of the tenderloin. SEE My NOTES.
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6
Note: If you want to make carving - and chewing - easier whenever you prepare pork tenderloins, cut away any silver skin, the grayish white membrane that coveres a portion of.
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7
the thicker end of the tenderloin: Slip a small sharp knife underneath one end of the silver.
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8
skin and with a gentle sawing motion, remove it from the pork, cutting off as little meat as.
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9
possible.
