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1 1-lb. Pork Tenderloin
1-1/2 tsp. LRS Original Blend
Olive Oil
Remove silver skin
(thick white film) from tenderloin.
Rub or brush tenderloin with olive oil. Sprinkle with LRS Original Blend.
Prick tenderloin.
Place in Zip-loc bag.
Refrigerate
overnight.
Grill tenderloin
directly over coals, turning every
4 to 5
five minutes, until internal temperature reads between 160
and 170 degrees. This
method takes approximately 20 minutes.
To smoke the tenderloin,
start by searing the outside of meat directly over the fire.
Move away from the fire and smoke until the internal temperature reads
between 160 and 170 degrees. This method takes approximately 1 hour.
Serves 3 to 4.
Provided by:
Pam Devitt, Tulsa
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