Home-smoked Pork Tenderloin

Sometimes it is fun to enjoy some well-smoked meat but without a huge time commitment. That’s what I needed a weekend or two ago. So I just grabbed a pork tenderloin  (not to be confused with a pork loin). I covered it with a slather of extra virgin olive oil, fresh minced garlic, fresh chopped rosemary, ground sea salt and cracked black pepper. I wrapped it up and let it sit in the fridge for a couple hours. Then it went on my Traeger Texas Elite 34 grill burning apple wood at 225°F for approximately 2 hours until it hit an internal temperature of 152°F. It turned out very moist, tender and tasty – with a great smoky flavor, but not too much so. Super simple. Super fast (compared to, say, a Boston butt). Super tasty!

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