My husband is a master at grilling and his pork tenderloin is so moist and tender. He slow cooks it in his Brinkman grill/smoker for about 1 1/2 hours. He uses hard woods and apple wood for the smoke. Yummy. This tenderloin combined with my horseradish mustard sauce gives it such added flavor.
The horseradish we used he grew and the recipe for preserving it I got on JAP will share that in this recipe.
1Marinate the pork tenderloin in beer and season with a little salt and pepper over night.
2Next Day: Season both sides of your loin with the everglades seasoning. Prepare your grill. Now this is where you decide how you want to cook your meat. You can also do this in your oven.
3Prepare the sauce by combining all ingredients in a small bowl and mix well.
4Note he seared the meat and then cooked it with the fat side up. He said this is very important. He smoked the meat for about 35 minutes and then added the horseradish sauce. Continued to smoke it until a meat thermometer registers at 165 degrees. During the smoking/cooking process he added more sauce to each side of the loin. Flip occasionally and add more sauce. Serve with a nice salad or your favorite veggie.
5Note: This sauce is also a good dipping sauce.
This is the recipe I used to prepare the horseradish we grow: Homemade Horseradish It is so freakin good! Thanks Terrie!