Author Notes: Although it may sound intimidating, smoking meats on your grill is actually quite simple and yields a deep rich flavor. This recipe calls for pork tenderloin, but you can use this technique for almost any variety and cut of meat. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/southwest-smoked-pork-loin —Healthline
cups hickory wood chunks
(2 1/2 lb) boneless pork top loin, trimmed
teaspoons minced garlic
teaspoon chili powder
teaspoon freshly cracked black pepper
- Soak wood in water at least 1 hour.
- Stir together garlic and next 4 ingredients. Rub evenly over pork.
- Prepare charcoal grill for medium-low indirect-heat. Sprinkle half the drained wood over the coals. Place pork on rack not over direct heat. Cover, with grill lid, and smoke for 90 minutes or until a temperature inserted into thickest portion registers 155 degree F. Add more coals and remaining wood chips as needed.
- Remove roast from grill, cover with foil and let stand at least 30 minutes.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat