One Pound Pork Tenderloin with Asian Rub

alt="Cut Pork Tenderloin"
Posted on: May 8th, 2014 by BradleySmoker

One Pound Pork Tenderloin with Asian Rub
One of the great things about my Bradley is that I don’t have to hesitate to get outside and smoke something – even if I’m not working with a big cut of meat or a whole fish, etc. For this recipe, which made a perfect Sunday dinner for two with a decent amount of leftovers, I used a one pound Pork Tenderloin. I have to say that the Cucumber Salad was wonderful with the pork, but it was even better on a sandwich of pork slices the next day! It’s so easy and delicious and a perfect foil for all of that smokey


The Asian Rub
For a one pound tenderloin:
1 tablespoon of Five Spice powder
1 tablespoon of Ground Ginger
1 tablespoon of light brown sugar (or “Sugar in the Raw”, Demarra sugar)
1 teaspoon of cracked Szechuan peppercorns – or more if you want more kick
1 tablespoon of granulated garlic
1/2 teaspoon of salt
About 1/4 cup of bacon fat – this holds the rub together and, of course, imparts even more flavor
Mix all of the above together very well and smear the mixture all over the tenderloin.
Refrigerate for at least four hours or overnight.

Let the tenderloin sit outside of the refrigerator for at least one hour before putting it in the Smoker.

Smoking Process
Heat the Bradley Smoker to 220 degrees
Oil a rack well
For the one pound tenderloin, the smoking time to an internal temperature of 160 degrees was about two hours.
Let it sit for a few minutes before slicing.

in smoker


Cucumber Salad
1/2 cup of rice wine vinegar
2 tablespoons of asian sweet chile sauce
1 teaspoon of lemon zest
1 medium cucumber, thinly sliced
1 medium carrot, julienned
1/2 small red onion, thinly sliced
About 1/2 cup of thinly sliced radishes
1/2 cup chopped fresh cilantro
1/4 cup of chopped, dry roasted peanuts (I used salted peanuts so be mindful when adding salt)
Salt and freshly ground pepper to taste

Whisk vinegar, chili sauce and lemon zest together in a bowl
Add cucumber, carrot, radishes and onion and toss
Season with salt and pepper
Cover and chill for at least 2 hours
For service, drain the salad, top it with the cilantro and peanuts

Enjoy! by The Philly Foodist