E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Smoked Citrus and Rosemary Pork Tenderloin Lodge Cast Iron | March 1, 2021 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. Level Intermediate Prep Time 1 hour, 15 minutes Cook Time 35 minutes Serves 6-8 Cook it With Our Smoker Skillet Ingredients 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 Smoker Skillet 2 cups hardwood chips orange peel 2 sprigs rosemary Directions 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Smoked Citrus and Rosemary Pork Tenderloin Lodge Cast Iron | March 1, 2021 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. Level Intermediate Prep Time 1 hour, 15 minutes Cook Time 35 minutes Serves 6-8 Cook it With Our Smoker Skillet Ingredients 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 Smoker Skillet 2 cups hardwood chips orange peel 2 sprigs rosemary Directions 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
