Smoked Pork Tenderloin with Chimichurri

Total Time: 2 hours Yield: 4 servings

Smoked Pork Tenderloin

Ingredients

2 x 1 pound pork tenderloins

seasoned salt or salt and pepper to taste

Directions

Preheat your smoker to 225 degrees F. Trim any silver skin from the pork tenderloin. Season with seasoned salt or salt and pepper and put on the smoker rack. I usually spray the rack with non stick cooking spray. Once your smoker has reached temperature add the pork tenderloin. I also add a can of ( cheap) beer to the water pan. I like to use pecan chips but you can use any other wood of your preference. Smoke until the pork tenderloin has reached an internal temperature of 145 degrees F. Remove from the smoker and let it rest for about 10 minutes. Just to give you an idea my tenderloins usually take about 90 minutes to reach 145 degrees F. Slice into medallions and top with the Chimichurri sauce.

 

Chimichurri

Ingredients 

3/4 cup avocado oil ( feel free to use extra virgin olive oil if you prefer)

3 tablespoons red wine vinegar

3 cloves fresh garlic 

1 cup flat leaf parsley ( if you prefer you can use cilantro instead)

1/2 small red onion

salt and pepper (to taste)

red pepper flakes ( to taste) 

Directions

Add all the ingredients to a food processor and pulse until smooth. Store in refrigerator.