Smoked Citrus and Rosemary Pork Tenderloin
The tang of citrus and the aromatic taste of rosemary are perfect complements to pork. All of this is amplified even further when you use Lodge's new Smoker Skillet on your grill to infuse the tenderloins with a delightful smoky flavor.
Prep Time1 hour, 15 minutes
Cook Time35 minutes
Cook it With Our
- 2 pork tenderloins (about 1½ pounds each)
- 1 orange, zested
- 1 lime, zested
- 4, 2-inch strips of orange peel (reserved)
- ½ cup orange juice
- 2 tablespoons lime juice
- ¼ cup olive oil
- 1 tablespoon finely chopped rosemary
- 6 cloves garlic, minced
- 1 shallot, minced
- 1 tablespoon dijon mustard
- ¼ teaspoon crushed red pepper (optional)
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 cups hardwood chips
- orange peel
- 2 sprigs rosemary
- Combine all the marinade ingredients in a large resealable bag. Add the tenderloins and marinate at least 1 hour or overnight.
- Preheat grill over medium-high heat. Add 2 cups of wood chips to the Smoker Skillet and top with the lid. Place the Smoker Skillet toward the back of the grill over medium-high heat about 15 minutes with the lid of the grill closed. (You should start to notice a good amount of smoke coming out of the grill.) Once the Smoker Skillet starts to smoke, turn one side of the grill to medium-low heat, leaving the Smoker Skillet over medium-high.
- Using tongs, open the smoker skillet and add rosemary and an orange peel on top of the smoking wood chips. Replace the lid.
- Remove the tenderloins from the marinade and discard. Carefully oil the hot side of the grill and add the tenderloins. Grill for 3 minutes per side with the lid closed.
- Transfer tenderloins to the cooler side of the grill (on the warming rack if applicable) and continue to cook/smoke with the grill lid closed, 15 -20 min. Check for doneness using an instant read thermometer. Temperature should read 145°F.
- Remove the tenderloins from the grill and rest for 5 minutes.
- Slice tenderloins and garnish with orange peels and rosemary.