A Man and His Grill: Smoked Pork Tenderloin on a Propane Grill

I use my propane Weber Summit grill as a smoker.



Pictured here are pecan smoked pork tenderloin. The tenderloin is trimmed of surface fat and a dry rub is applied. I used sea salt, black pepper, granulated onion powder and paprika. Now I prepare my grill. Wood chunks are placed in an aluminum lasagna pan which sits directly on the Weber flavorizer bars. Using only the two directly burners underneath the pan, I ignite the wood. This essentially creates an offset smoker. Then I turn the burners down to regulate my temperature.



These tenderloins have been smoked for two hours at 275 F. Since tenderloin is very lean, I don't need a lower temperature to render down the fat. I brought these up to an internal temperature of 145 F and removed them from the grill. They really develop a deep color.

I removed the lasagna pan and turned my grill on high; 650+ F. The tenderloins were seared over this a high heat to finish, evident by the grill marks.



They were sliced thick and served warm. Tenderloin will never taste as good as carefully prepared ribs but this is an option for those who prefer leaner cuts of meat.