This came out so absolutely yummy I just have to share. I only tasted a bit of it, since was the one that I made for tomorrow night, really, but the mix of flavors worked out perfectly.
Oriental Smoked Tenderloin
1 cup low sodium soy sauce
1 Tbsp sesame oil
1 heaping tsp crushed ginger
1 heaping Tbsp minced garlic
1 pork tenderloin (~12 oz)
Mix the first four ingredients together in a bag and then add the tenderloin. Put in the fridge to marinate a couple of hours.
Soak 2-3 handfuls (depending on the size of your hand) of mesquite chips in water for an hour. Make a smoking packet (long and thin about the length of the grill, double layer of foil, holes poked in the top) and place in the grill. Once it is good and smoky, put the tenderloin on with the grill as low heat as it will go, over indirect heat.
Let smoke for about 45 minutes. Put a thermometer in to check, flip, and go for about 15 more minutes.
Let rest, then slice and enjoy...
The mix of the smoke with the marinade was a surprisingly wonderful taste. I wasn't sure how it was going to be to smoke the oriental flavoring but I am SO glad I did and am writing it down so I don't forget *what* I did. Especially since it was such a simple thing to put together! I could do this one easily into the marinade before I leave in the morning, then throw on the smoker at night in order to cook it up for the next night. The only thing that makes it not a quick meal is having to soak the chips first, and supposedly they REALLY only need a half hour (we've had better results with a full 60 minutes).