Braided and Smoked Pork Tenderloin
Pork tenderloins cut into strands, seasoned, braided and smoked with apple or cherry wood.
Servings 6 servings
Ingredients
- 2 pork tenderloins
- extra virgin olive oil enough to coat
- Jeff's original rub as needed
Instructions
- Pat the tenderloins dry. Cut each in half lengthwise. Slice each half into three strands, starting about 1 inch from one end so the strands remain joined.
- Coat with olive oil and season with rub before braiding; the article notes this works better than seasoning after braiding.
- Braid each three-strand piece and secure the end with a toothpick. Place on a rack or grill pan for transport.
- Prepare the smoker for 225°F with apple and/or cherry wood. Smoke until the center reaches 145°F, approximately 2 hours 15 minutes; use temperature rather than time.
- Remove toothpicks before serving. Slice across the braids into bite-sized pieces and serve on salad, rice, noodles or by themselves.
Notes
Makes four braids from two tenderloins. Equipment: sharp knife, toothpicks and a foil pan or rack. The article also shows an optional bacon-wrapped variation.
Estimated servings: Estimate for two typical pork tenderloins; actual servings depend on tenderloin size and portion size.