Smoked Pork Chimichurri Tenderloin

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#117000

BBQ rub and chimichurri are great choices to flavor smoked meat and now they've finally teamed up. The herby chimichurri balances out the sweet, peppery rub for a tremendously tasting tenderloin.

photo of Smoked Pork Chimichurri Tenderloin

serves/makes:

ready in:
over 5 hrs

ingredients

3 pounds pork tenderloin (leave the fat)
2 cups BBQ sauce (your favorite)

Chimichurri
1 cup fresh flat-leaf Parsley
4 cloves garlic
2 tablespoons dried oregano
1/2 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
1/4 tablespoon red pepper flakes
1 teaspoon ground coriander seeds

Rub
1 cup chili powder
1 teaspoon salt
2 teaspoons red pepper
2 teaspoons black pepper
2 teaspoons white pepper
1 teaspoon garlic powder
1/2 cup sugar

directions

Chimichurri: Place parsley, and garlic in a food processor and pulse several times. Place in a small bowl and stir in the rest of the ingredients. This sauce will go between the layers of pork.

Rub: mix all ingredients for rub together in a small bowl.

Make a cut into the side of your tenderloin to about 1 inch of the other side without cutting all the way through. Spread 1 cup of the chimichurri on the inside of the meat then fold top half over the spread. You can tie the halves together if you want but it is unnecessary. Spread the rub on the outside of the tenderloin (sides, top and bottom), rubbing it into the meat. Let set in fridge, on a baking sheet, for about 3-4 hours.

Start up your smoker, and get a good fire going, bringing your grill temperature to 300 degrees F. When fire is gone and your coals remain with just your wood smoking, (I like Oak, or Hickory), then it is ready. Put your meat on the grill at the farthest end of the heat just below chimney.

Let cook for 2 hours then place meat on tin foil forming a sort-of dish with the foil so the juices and sauce aren't lost. Pour BBQ sauce on top. Close lid and cook at 250 degrees F for another 2 hours.

Check meat with a meat thermometer to make sure the meat is at a temp of about 150 degrees F then take off the grill and let rest for 15-20 minutes before you cut into the meat and serve.