Pecan Smoked Tenderloins
By Peter Lenkefi, Fri Dec 9th

1 lb Pork tenderloin 1 tb Sesame oil 1/2 c Soy sauce 1/4 c Honey2 Cl Garlic; minced 2 tb Brown sugar 1 tb Grated fresh gingerRecipe by: Mike Roberts Combine all ingredients in a shaker andshake like the dickens. I like to use whole fresh ginger slicedinto pieces 1/8-1/4 inch thick. That way I can remove thembefore grilling. I am not a big ginger fan, thus my slicingidea. I really think ginger can over power milder woods too.However, if you like ginger then go for the grated ginger.Marinate for at least 2hrs. or longer. I like overnight. Startyour fire and put on your smokin' wood, I like pecan for thisbut use what you prefer. Any flavor should be fine. Sear overdirect heat for about 5-8 min. On a gas grill reduce the heat tomedium and move to *indirect* heat for about 35-40 min. (Thatsimply means to leave one side's burner ON and put the meat onthe other, OFF, side.) For charcoal grills, still do indirectly,but just go with the flow. If you're using a kettle type cookerand have the coals piled up

high, watch your meat thermometer.Actually, watch your thermometer whatever you do. Exact timesare not really needed if you use a thermometer. The digitalprobe thermometer is made for this kind of recipe. Set the tempwatch for 155 temp. and go about your business. Tenderloins gofrom perfect to dry rather quickly. They are easy if you justwatch the internal temperature closely. Cook them to an internaltemperature of 155 deg. then transfer the loins to foil for 10min. The tenderloins will complete their to 160deg. inthe foil. The internal temp. of 160 is perfect to produce moisttender tenderloins. Great tasting. Be careful not to spill thejuices that will pool in the foil. Pour this juice over theloins in your serving plate. Preparation Time: 10 minutesCooking Time: 30 minutes or so

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