PORK TENDERLOIN PICTURES RECIPES

Steps:

• Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.
• Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.
• Arrange a rack in top third of oven; preheat to 425°F. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.
• Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing. Serve with cranberry sauce alongside, if using.
• Pork can be rubbed 1 day ahead. Cover and chill.

Steps:

• Remove the pork tenderloins from the package, give them a rinse under cold water and pat them dry with a paper towel.
• Lay them on the cutting board and do your best to remove any silver skin, extra fat, etc.
• As usual, I like to use the yellow mustard base on this pork to help that rub to stick really well.
• Sprinkle on a few tablespoons of Jeff's original rub and massage it into the meat all over.
• If you are doing these the night before (recommended) simply put them in a big ziploc bag and place in the fridge overnight. If you are ready to smoke, you can lay them on a Bradley rack with a little space between them and you are good to go.
• To make the compote: Place compote ingredients into a medium sauce pan.
• Using medium heat, bring the mixture to a rolling boil then reduce heat slightly to simmer for 10 minutes. (The compote will reduce by about 1/3 by the time it is finished.)
• Remove the compote from the heat and allow it to cool.
• Set up your smoker for cooking at about 225°F using indirect heat.
• Place the pork tenderloins directly on the grate or place a rack with the meat on the grate.
• When the pork tenderloins reach about 110°F or about an hour into the cook, brush some of the cherry bourbon compote onto the top of each one. Wait about 20 minutes and repeat.
• You are looking for about 145°F but I often remove them a couple of degrees early if I plan to wrap them in foil and hold them for 30-60 minutes until dinner time.
• Remove the pork tenderloins from the smoker and bring them into the house.
• When ready to serve, remove from the foil, slice and serve about 1/3 to ½ tenderloin per person