Donald McMahon | Central Texas EC Adding herbs to your smoker recipes adds even more flavor. McMahon’s recipe calls for resting the pork overnight before cooking, so plan ahead. If you don’t have a smoker, you can roast the tenderloin in the oven at 350 degrees for 30 minutes. 3/4 cup fresh cilantro1/2 cup fresh oregano1 tablespoon olive oil1 tablespoon whole-grain mustard1 tablespoon cumin3 cloves garlic, mincedJuice of 1 large lime1/2 teaspoon salt1/4 teaspoon pepper16–20 ounces pork tenderloin 1. Combine all ingredients except for pork in a blender or food processor and pulse to form a paste. Taste and adjust salt and pepper as needed. Make 1-inch slits on both sides of the pork loin and coat completely with paste. Refrigerate overnight. 2. When ready to cook, preheat smoker to 225 degrees. Smoke pork 2–3 hours, until it registers 145–160 degrees on a meat thermometer. Let rest 5 minutes before slicing and serving. Serves 4–6.
Megan Myers
This recipe was featured in Fresh Herbs.
Donald McMahon | Central Texas EC
Adding herbs to your smoker recipes adds even more flavor. McMahon’s recipe calls for resting the pork overnight before cooking, so plan ahead. If you don’t have a smoker, you can roast the tenderloin in the oven at 350 degrees for 30 minutes.
3/4 cup fresh cilantro
1/2 cup fresh oregano
1 tablespoon olive oil
1 tablespoon whole-grain mustard
1 tablespoon cumin
3 cloves garlic, minced
Juice of 1 large lime
1/2 teaspoon salt
1/4 teaspoon pepper
16–20 ounces pork tenderloin
1. Combine all ingredients except for pork in a blender or food processor and pulse to form a paste. Taste and adjust salt and pepper as needed. Make 1-inch slits on both sides of the pork loin and coat completely with paste. Refrigerate overnight.
2. When ready to cook, preheat smoker to 225 degrees. Smoke pork 2–3 hours, until it registers 145–160 degrees on a meat thermometer. Let rest 5 minutes before slicing and serving.
Serves 4–6.
