Smoky Pork Tenderloin Chops
A girlfriend of Patti’s makes her pork chops by covering them with bottled Italian salad dressing and baking them. Patti makes her own oil & vinegar salad dressing. So, we made our chops with our homemade version to do proper justice to the moist and tender Zaycon Fresh bacon wrapped pork tenderloins. It was so easy to marinate them all day and grilling them on our Louisiana Wood Pellet Grill/Smoker when we got home.
Patti used Lumberjack’s new “Paris-Bordeaux Rosemary” wood pellets; Paris-Bordeaux Rosemary has a savory resinous flavor and aroma. It has a tea-like aroma and a piney flavor. Then she grilled them on Grill Grates. Off the hook!
Smoky Pork Tenderloin Chops
A Wood Pellet Grill Recipe
Prep Time: 10 minutes, 6 hrs. In the marinade
Cook Time: 20 minutes at 350 degrees (177c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Lumberjack “Paris-Bordeaux Rosemary”
Ingredients: Smoky Pork Tenderloin Chops
Marinade
- 2 Tablespoons minced fresh garlic
- ½ cup olive oil
- 1 ¾ cup garlic wine vinegar
- ½ cup white wine, optional
- 3 Tablespoons fresh thyme, chopped
- 2 Tablespoons Dijon mustard
- 2 Tablespoons red pepper flakes
- 2 teaspoons Swimmin’ in Smoke Booty Shake Seasoning Rub
Smoky Pork Tenderloin Chops
A Wood Pellet Grill Recipe
Marinate at Least 4 Hours
Directions: Smoky Pork Tenderloin Chops
In bottle with lid shake up all marinade ingredients until well blended. Place chops in non foil dish, pour marinade over chops and cover tightly. Marinate at least 4 hours turning chops occasionally. Give your chops a sprinkle with your Swimmin’ in Smoke Booty Shake rub. Preheat the grill to around 350 degrees (177c) and place your chops directly onto the hot grill grates. Do about 10 minutes per side with a quarter turn at 5 minutes.
Your cooking times may vary a bit by the thickness of your chops so don’t worry about your cooking times but more about your internal temperature. You will want to pull these around 140 degrees (60c). U.S.D.A. safe for pork is 145 degrees (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Smokin’ on the Grill Grates
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Smoky Pork Tenderloin Chops
A Wood Pellet Grill Recipe
Cooking In the Oven:
We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels. Cook your chops for 20 minutes at 350 (177c).
Note: The Pacific Living Pizza Oven also has a smoke box.
Let’s Eat!!!
Smoky Pork Tenderloin Chops
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Grill Grates
http://www.grillgrate.com/
Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/
E-Z HOOK ~ Made in Texas
“You’re Not Cookin’ Unless You’re Hookin’!”
1 888 4EZ Hook
http://www.bbqhooks.com/
Swimmin N Smoke
http://www.swimmininsmoke.com/
Wood Pellet Products
http://woodpelletproducts.com/
Zaycon Fresh
(509) 868-0613
https://www.zayconfoods.com
