Rosemary & Mesquite Smoked Pork Tenderloin

• Gluten free

• Meat

  • 5 lb Pork tenderloin

• Produce

  • 1 tsp Garlic powder
  • 6 Rosemary, Fresh sprigs

• Baking & Spices

  • 1 tsp Black pepper
  • 1/3 cup Brown sugar
  • 2 tsp Hungarian paprika, Sweet
  • 2 tsp Italian seasoning blend
  • 2 tsp Red pepper flakes
  • 2 tsp Sea salt, coarse

Found on foodforayear.com

Ingredients

• 5 lb pork tenderloin
• 2 t Italian seasoning blend
• 2 t red pepper flakes (more or less depending on heat preference)
• 2 t coarse sea salt
• 1 t black pepper
• 1 t garlic powder
• 1/3 c brown sugar
• 2 t sweet Hungarian paprika
• 6-8 fresh rosemary sprigs

Directions

• Soak 2-3 medium sized chips of mesquite for 4 hours to overnight. In a small bowl, combine seasonings. Place the fresh (raw) pork tenderloin on a baking sheet and press the seasoning blend onto all sides of the pork. Place rosemary sprigs on top of the pork and tie the pork with bakers twine. This not only keeps the rosemary in place but also keeps the pork held together during the smoking. Using a charcoal smoker, prepare the fire. Once the temperature has risen to ideal (medium) temperature range, place the pork on the smoker, fat cap side up, and cover. Smoke for 8 hours. Once cooking time is complete, remove the rosemary sprigs and bakers twine. Slice and serve. Serves 12