Smoked Pork Tenderloin Chops

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Smoked Pork Tenderloin Chops

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I get the inch and a quarter thick boneless chops (available at CostCo). Season with garlic powder and generous amounts of salt substitute. (If not using salt sub., season to your own preference). Sometimes I will use my own dry rub for seasoning before cooking. Weber has some very good dry rubs available online or at your local Weber dealer (hardware store).

It's best to let meat, other than ground meat for burgers, come to room temperature before putting it on the hot grill. To keep meat from sticking to grill, wipe or spray the cooking grates with Pam or some other cooking oil before igniting the fire. Never spray or add oil to cooking grates while the grill is burning! Always turn off the flame or remove grates with a heating pad if necessary, before adding oil after igniting the grill.

I use the indirect method of cooking and add Hickory chips for smoking. You can use apple, alder, or whatever you prefer. On my grill, I cook the meat at a medium heat. But, instead of turning off the burner beneath the meat as suggested for the indirect method. I leave that burner on at the low setting when I am smoking Tenderloin chops. It helps the seasonings to caramelize on the meat and the smoke latches onto the meat better.

Cook the chops until well done (170 degrees in the center). Don't over cook or you will have dry chops. They are best when moist in the middle and bursting with smokey goodness. You can serve these as you would with a steak dinner, with baked or mashed potato's and a green salad.

I call these white steaks. I do not eat much red meat because most of it is high in fat. This cut of pork has approximately 2.7 grams of fat per 2 ounce serving. One of these CostCo chops usually weighs in at around nine ounces fully cooked. So you are getting 10 to 12 grams of fat per chop. That isn't bad when you compare it to most cuts of red meat, especially steaks.

I also cook bone-in chicken breasts the same way. Except I do not use the burner directly below the meat at all when cooking chicken. You can brush on your favorite BQ sauce during the last ten minutes of cooking the chicken too. I usually wait until the chicken is done. Then turn the outer burners to the low setting and then add the BQ sauce. Then I let it adhere to the meat until it looks like an outer skin, kind of sticky looking. It takes a little more time. But, I call it TLC cooking. Everything tastes better when it's prepared with love!


	Welcome to Hughdini.com \| home Smoked Pork Tenderloin Chops Smoked Pork Tenderloin Chops Back I get the inch and a quarter thick boneless chops (available at CostCo). Season with garlic powder and generous amounts of salt substitute. (If not using salt sub., season to your own preference). Sometimes I will use my own dry rub for seasoning before cooking. Weber has some very good dry rubs available online or at your local Weber dealer (hardware store). It's best to let meat, other than ground meat for burgers, come to room temperature before putting it on the hot grill. To keep meat from sticking to grill, wipe or spray the cooking grates with Pam or some other cooking oil before igniting the fire. Never spray or add oil to cooking grates while the grill is burning! Always turn off the flame or remove grates with a heating pad if necessary, before adding oil after igniting the grill. I use the indirect method of cooking and add Hickory chips for smoking. You can use apple, alder, or whatever you prefer. On my grill, I cook the meat at a medium heat. But, instead of turning off the burner beneath the meat as suggested for the indirect method. I leave that burner on at the low setting when I am smoking Tenderloin chops. It helps the seasonings to caramelize on the meat and the smoke latches onto the meat better. Cook the chops until well done (170 degrees in the center). Don't over cook or you will have dry chops. They are best when moist in the middle and bursting with smokey goodness. You can serve these as you would with a steak dinner, with baked or mashed potato's and a green salad. I call these white steaks. I do not eat much red meat because most of it is high in fat. This cut of pork has approximately 2.7 grams of fat per 2 ounce serving. One of these CostCo chops usually weighs in at around nine ounces fully cooked. So you are getting 10 to 12 grams of fat per chop. That isn't bad when you compare it to most cuts of red meat, especially steaks. I also cook bone-in chicken breasts the same way. Except I do not use the burner directly below the meat at all when cooking chicken. You can brush on your favorite BQ sauce during the last ten minutes of cooking the chicken too. I usually wait until the chicken is done. Then turn the outer burners to the low setting and then add the BQ sauce. Then I let it adhere to the meat until it looks like an outer skin, kind of sticky looking. It takes a little more time. But, I call it TLC cooking. Everything tastes better when it's prepared with love!