Smoked Pork Tenderloin with Cilantro Sauce
1½ tsp(s), divided
1¼ tsp(s), divided
Uncooked lean pork tenderloin
2 pound(s), extra fat and sinew trimmed
4½ oz, 1 bunch, tough stems discarded
2 medium, ends trimmed, thinly sliced
1 clove(s), large, minced
Fresh lime juice
- Place woodchips in a large bowl, cover with water and place a heavy plate on top to keep them submerged; soak 30 minutes.
- Mix together 1 tsp cumin, 1 tsp salt and coriander in a small bowl; rub evenly over pork and set aside at room temperature while you prepare grill.
- Make sure your grill grates are super clean, then prepare your gas or charcoal grill for indirect heat. Drain wood chips and place in center of a large piece of aluminum foil; wrap them up to create a neat package (using a second layer of foil if needed). Using a paring knife or skewer, poke a dozen holes in top of packet and place packet over hottest part of grill (either directly on coals of a charcoal grill or on heating element below grate of a gas grill); cover grill until smoke appears, at least 15 minutes.
- Place pork on cooler side of grill; cover and cook pork, uncovering grill to turn pork a few times, until pork is firm to the touch and registers at least 145ºF in center, about 20 minutes. Remove pork from grill; let rest 10 minutes.
- Meanwhile, stir together cilantro, scallions, garlic, lime juice, oil, remaining 1/2 tsp cumin and remaining 1/4 tsp salt in a small bowl (chop cilantro, if desired, for a chunky sauce or puree sauce ingredients for a smooth finish).
- Thinly slice pork; serve warm or at room temperature with cilantro sauce.