Hickory Smoked Pork Tenderloin

Sliced, smoked pork tenderloin on a wooden cutting board.

From the great state of Iowa, this recipe highlights the unparalleled quality and flavor of local, artisan meats.

Ingredients:

Directions:

Slather the 3-4 lb. pork tenderloin in the Smoky Bacon Olive Oil and sprinkle Rib Rub on the exterior. Let sit.
Heat your grill or smoker to 250-300 degrees and place the loin on the grill or smoker away from direct heat. Let cook 2-3 hours or until the internal temperature reaches 140 degrees.

Remove the pork tenderloin from the grill and place in aluminum foil. Drizzle the Hickory Barbecue Riserva Balsamic Vinegar and some more Smoky Bacon Olive Oil all over the loin and then wrap in the foil and let sit. The meat will continue to cook and should reach a temperature of 145-150 degrees in approximately 15-30 minutes.  Remove foil and serve.

Recipe courtesy of The Olive Tap Ankeny, Iowa

Products featured in this recipe
A bottle of Smoky Bacon Olive Oil from The Olive Tap next to olives and leaves with an inset showing bacon on a light background.

Smoky Bacon Olive Oil

Smoky Bacon Olive Oil
From $22.95
Rib Rub from The Olive Tap: grains of brown sea salt and herbs in a metal bowl.

Rib Rub

Rib Rub
$6.99
A bottle of Hickory Barbeque Riserva Balsamic Vinegar from The Olive Tap surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a four.

Hickory Barbeque Riserva Balsamic Vinegar

Hickory Barbeque Riserva Balsamic Vinegar
From $22.95