Smoked Pork Tenderloin al Pastor-Style Recipe
Smoked Pork Tenderloin al Pastor-Style
Serves 4
This dish mimics the flavors of tacos al pastor, a Mexican street food favorite. Rather than the laborious process of roasting pork shoulder on a rotating spit, barbecue-marinated pork tenderloin is smoked with wood chips on your grill.
Ingredients:
- 4 dried guajillo chiles
- 1 cup chopped white onion
- 1/2 cup pineapple juice
- 3 cloves garlic
- 1 tablespoon ancho chile powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 pound pork tenderloin, silverskin removed (see Cook's Tip)
- 1 cup wood chips, soaked
Directions:
- Cut guajillo chiles open and remove stems, seeds, and veins. Soak in hot water until soft.
- Place rehydrated chiles, onion, pineapple juice, garlic, and spices in a blender and process until smooth. Place mixture in a dish or sealable bag with pork tenderloin. Allow to marinate at least 30 minutes and up to overnight in the refrigerator.
- Remove pork from marinade and bring to room temperature before grilling. Place wood chips in the center of a sheet of aluminum foil. Fold up edges to create a rim and keep wood chips from falling out. Place directly over low heat on one side of grill. Oil and preheat other side to medium heat.
- Cook tenderloin in covered grill 15 minutes, rotating every 3 minutes or so. Work quickly so as not to let smoke escape. Pork is done when internal temperature reaches 140°F. Allow to rest on cutting board 10 minutes before slicing.
- Cook's Tip:
- The silverskin is a tough connective tissue that does not melt. To remove, carefully slide tip of knife under one end of silverskin. Lift knife up gently and slide blade under length of tissue.