BBQ Pork Tenderloin Medallions

Directions

1. Remove the pork tenderloin from the package. Trim the end and square up the sides. Wash the pork under cold water and pat dry. Remove any silver skin and fatty chunks - a small paring knife works best here. Rinse once more in cold water to get any small piecesoff. Very lightly dust tenderloin with granulated garlic then very lightly dust with granulated onion. Do not use garlic or onion powders for dusting. The powders are too fine for this application. Now, evenly and lightly coat the tenderloin with your favorite BBQ rub. Let sit for 30 minutes to 1 hour.

2. After applying rub, tightly wrap meat in plastic wrap. This will keep the rub against the meat as the juices mix with the seasoning.

3. Heat your BBQ pit up to 240°F. Cherry, hickory, pecan and oak are all good flavors. In the Pacific Northwest we mainly have fruitwoods like apple and cherry. Pork goes well with cherry wood smoke.

4. If you're lookin' - you ain't cookin'. Every time you open the pit you are letting the heat and smoke out. You are shooting for 150°F internal. How long it takes depends on your smoker, the size of the tenderloin and the weather.

5. Once pork has reached 150°F, remove from smoker and wrap in heavy duty aluminum foil and old cotton towels. Let rest for 15 minutes. It should coast to about 155°F internal. True pitmasters know: hot meat - hot sauce. Cold sauces do not coat hot meats well. While the meat is resting, get your sauce hot. Not boiling hot, but very hot. Once the sauce is hot, unwrap the tenderloin. Coat entire tenderloin in the sauce and let excess sauce drip off. Put tenderloin back in the smoker or oven to set the sauce. About 10-15 minutes. Remove tenderloin and let sit for at least 5 minutes before slicing.