The Best Smoked Pork Tenderloin Recipe
January 18, 2017
1Mix sauce and 3 oz (1/2 bottle) of Pig's Ass Memphis Style Rub together.
2Generously cover trimmed pork tenderloin with the sauce mixture, retaining the extra sauce for later.
3Wrap the bacon strips around the tenderloins
4Combine remaining 3 oz of Pig's Ass Memphis Style Rub, brown sugar and ginger in a reclosable 1 gal plastic bag.
5Pack the tenderloins in the mixture and refrigerate in the bag overnight.
6Remove the tenderloins from the bag, and place on a smoker pre-heated to 250 degrees.
7Remove from smoker when pork reaches 155 degrees internally, and let rest for 10 minutes.
8Heat the retained sauce mixture and serve with the sliced tenderloin.