Plank-Smoked Pork Tenderloins with Apple-Cherry Salad
July 27, 2008
We love to barbeque and my husband is always on the hunt for something new and different. While at Home Depot one day, he found this cookbook called “grill it!. It was a Special Interest’s Publication from Better Homes and Gardens . This was one of the best pork tenderloins I have ever had, between the fresh herbs and smoking it on the (grilling plank) barbeque, it was so tender, and the Apple-Cherry Salad was a perfect side dish for this pork.
We have smoked meats using different types of wood chips, but have never smoked the meat directly on a grilling wood plank. There was really nothing to it, it was very easy. There are about a dozen different types of wood to use in grilling, click here to learn about the different types. Please enjoy!
For more grilled plank recipes click here.
To purchase a set of grilling planks click here.
- 1 12x6x3/4-inch cedar or alder grilling plank
- 2 12-ounce pork tenderloins
- 2 tbsp. Dijon mustard
- Salt
- Ground black pepper
- 2 tbsp. fresh snipped sage
- 2 tbsp. fresh snipped thyme
- 1 tbsp. fresh snipped rosemary
- Apple-Cherry Salad
For at least 1 hour before grilling, soak plank in enough water to cover. Place a weight on plank so it stays submerged during soaking. Drain plank.
Trim fat from pork. Brush tenderloins with mustard, sprinkle generously with salt and pepper. Combine sage, thyme and rosemary. Sprinkle mixture evenly over each tenderloin and rub in.
For a charcoal grill, place plank on the grill rack directly over medium coals. Heat, uncovered, about 5 minutes or until plank begins to crackle and smoke. Place tenderloins plank. Grill, covered, for 30 to 40 minutes or until an instant-read thermometer registers 160 degrees. (for a gas grill, preheat grill. Reduce heat to medium. Preheat plank. Place tenderloins on plank over heat. Cover and grill as above.) Serve with Apple-Cherry Salad.
Prep time: 30 minutes
Serves: 6
Soak: 1 hour
Grill: 30 minutes
Apple-Cherry Salad
In a medium bowl, combine 2 granny smith apples, cored and chopped, (I like a small chop); ¼ cup coarsley chopped walnuts, toasted; 1 ounce crumbled blue cheese; 2 tbsp. snipped dried tart red cherries; 2 tbsp. Calvados apple brandy or applejack; and 1 tbsp. extra virgin olive oil. Just before serving, stir in 3 slices bacon, cooked, drained, and crumbled.
Serves: 6
Total time: 30 minutes
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