1 tbsp Brown Sugar
1 tbsp Chilli, Powder
1/8 tbsp Cinnamon, Ground
3 tbsp Honey
1 tsp Paprika, Smoked
1 Pork, Tenderloin
1 Jar Salsa
Take a new approach to pork tenderloin and elevate the experience by smoking and stuffing it. This Stuffed Pork Tenderloin is filled up with salsa which lends spice and helps keep it moist during the smoking process. It is topped with a tasty brown sugar, honey, cinnamon, and chili powder rub which creates a nice crust as it cooks low and slow on the grill.
Remove the silver skin. When cooked, it will be extremely chewy. To remove slide a knife under the silver skin and run it in one direction just under the silver skin. Use a paper town to grip the fold of the skin and peel away from the meat.
We recommend using Hickory Hardwood Pellets for pork as it really enhances the bacon flavors that are natural in the meat.
For even more tender pork loin, consider soaking it in a brine overnight.