Smoked Pork Tenderloin al Pastor-Style Recipe
Smoked Pork Tenderloin al Pastor-Style
This dish mimics the flavors of tacos al pastor, a Mexican street-food favorite. Rather than the laborious process of roasting a pork shoulder on a rotating spit, barbecue-marinated pork tenderloin is smoked with wood chips on your grill.
- 4 dried guajillo chiles
- 1 cup chopped onion
- 1/2 cup pineapple juice
- 3 garlic cloves
- 1 Tbsp ancho chile powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1 lb pork tenderloin, silverskin removed (See Cook’s Tip)
- 1 cup grilling/smoking wood chips
- 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 for 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 the edges to create a rim and keep the wood chips from falling out. Place over low heat on one side of grill. Oil and preheat the other side to medium heat.
- Grill tenderloin in covered grill for about 15 minutes, rotating every 3 minutes or so. Work quickly so as not to let the smoke escape. The pork is done when internal temperature reaches 140°F. Allow to rest on a cutting board for 10 minutes before slicing.
- Cook’s Tip:
- The silverskin is a tough connective tissue that does not melt. To remove, carefully slide the tip of a knife under one end of the silverskin. Lift the knife up gently and slide the blade under the length of the tissue.
Nutrition:Amount Per Serving (based on 4 servings)
Total Fat: 3.5 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 60 mg
Sodium: 340 mg
Carbohydrates: 16 g
Fiber: 2 g
Total Sugar: 6 g
Added Sugars: 0 g
Protein: 24 g
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