PEPPERED PINEAPPLE HEAD PORK TENDERLOIN
- 2 uncooked pork tenderloin (rinsed & patted dry)
- Salted Vodka Rib Glaze
- Dizzy Pig Pineapple Head Seasoning
- Course Grind Black Pepper
- Bacon Bourbon BBQ Sauce
Set your Big Green Egg up for indirect smoking. Build and maintain a temperature of 250 degrees. Use a mixture of cherry & pecan wood chips.
Use a sheet of foil to place the dryed tenderloins on. Poor a couple of tablespoons of the Salted Vodka Glaze onto the top of one tenderloin, and evenly coat the tenderloin. Add more Glaze to coat the other side of the tenderloin if needed.
Next season liberaly with the Pineapple Head Seasoning on all sides. Once you have an even coating of Pineapple Head, season the tenderloin evenly on all sides with the Black Pepper. You now will have contrasting flavors of Sweet and Peppery! Repeat the process with the other tenderloin and then place both onto the grill.
The smoking process will take about one hour and a half depending on the size of the tenderloin. Check the meat with an instant read thermometer at 45 minutes. Your ideal temperature will be close to 150 degrees in the thick part of the tenderloin.
Remove from the grill when you have reached your temperature of 150, and place them into a covered pan to rest for twenty minutes.
Using a sharp knife slice into thin pieces. Drizzle with the Bacon Bourbon BBQ Sauce. Serve with baked beans and a side of potato chips & iced tea.
Enjoy, TL Stallings
Madison Fireplace & Patio
