Drunk & Dirty Tenderloin

Recipe by HeidiSue
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients.
  • Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat.
  • Turn the meat occasionally if needed to saturate the surface with the marinade.
  • Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F.
  • Remove the tenderloin from the refrigerator and drain the marinade, reserving it.
  • Cover the tenderloin thoroughly with the black pepper first, then with the white pepper.
  • Let the tenderloin sit for 30 minutes.
  • Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked.
  • If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water.
  • Bring this mop mixture to a boil over high heat and boil for several minutes.
  • Keep the mop warm over low heat.
  • In a heavy skillet, sear the meat quickly on all sides over high heat.
  • Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker.
  • The meat is ready when the internal temperature reachs 140-145 degrees F.
  • Be careful not to overcook since tenderloin is best rare to medium-rare.
  • Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth.
  • Slice the tenderloin and serve topped by spoonfuls of the sauce.
Advertisement