Smoked Boneless Pork Loin.
Here's mine!
Pork Tenderloin.
Ingredients;
1 - 3 to 5-llb pork loin.
1/2 cup of your favorite dry rub.
Directions;
Rinse off meat thoroughly under cold water.
Coat all surfaces of meat with dry rub.
Meanwhile, set up Stovetop Kettle Smoker with wood chips. Place drip pan over wood chips in main pan. Set up drain pan on top. Place meat onto drain pan.
Cook for specified amount of time - 45 - 55 minutes. Check internal temp with meat thermometer. Temp should register at 145 degrees. When done, remove meat from smoker and cover with aluminum foil to keep warm.
For Kettle Gravy;
Make gravy, if desired, using drippings in drip pan. Pour drippings into medium sauce pot. Browning sauce is more than likely not needed, because the drippings are quite dark. Gravy will lighten in color to a nice brown look when finished.
Add enough water to ease the extreme saltiness of the juices from the dry rub, about 1-1/2 cups.
Make a slurry with 4 tablespoons flour and a cup of water. Add slurry to liquid. Over medium high heat, and while stirring constantly, bring to a boil. Reduce heat and let simmer. Stir some more.
If desired, add 1/2 an onion sliced. Cook until smooth and onions are soft. Serve gravy over meat & rice, noodles or mashed potatoes.
Enjoy!
Last edited by Big Daddy's House; 01-08-2015, 09:17 AM.
~BDH.
I am the King of Kitchen Toys!!!!!!
<LI class="b-post js-post js-comment-entry__parent h-restore--on-preview b-post--text OLD__list-item OLD__list-item-text OLD__conversation-reply js-conversation-reply h-left h-clear inlinemod-item js-slideshow__gallery-node js-poll__parent" itemtype="http://schema.org/Comment" itemscope="" data-node-id="71891">
I strained the gravy to remove the fine lumps of flour, which made the gravy even smoother!
Sorry for the extremely large pics, though.

