A Birthday, a Bunch of Baby Bunnies and a Smoked Pork Tenderloin

A Birthday, a Bunch of Baby Bunnies and a Smoked Pork Tenderloin

The last week had been crammed full of fun, food and furry pets. Gracie turned 7 and that is just so hard to believe, but after a week of celebrating — it’s starting to sink in ((and coincidentally, my pants are starting to tighten)).

We had a delicious chocolate mirror cake ((recipe coming soon)), per Gracie’s request.

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We did manage to have some tasty fruits and veggies!!

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Gracie decided our park party needed a theme ((Beanie Boos for the win!))

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We have also been on baby bunny cuteness overload – they are edging into their 5th week of life. They are practically growing up before our eyes!

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Bunnies for sale – can be picked up 12/15 or Christmas morning!

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And then for the Smoked Pork :: 

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This pork is beyond easy to make – all that’s required is a smoker, some mesquite chips and a secret blend of seasonings. The secret blend will be shared in detail in the recipe card, but here is the list ::

  • Italian seasoning blend
  • red pepper flakes
  • coarse sea salt
  • black pepper
  • garlic powder
  • brown sugar
  • fresh rosemary sprigs 
  • sweet Hungarian paprika 

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Simply sprinkle the dry ingredients over all sides of the pork tenderloin.

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Place sprigs of rosemary on top the the pork tenderloin.

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Tie the pork tenderloin up to help hold the rosemary sprigs in place.

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Smoke for 8 hours.

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Slice and serve! This will be a Thanksgiving Treat for sure! A little spicy, just the right amount of sweet, a nice kick of heat and the right amout of saltiness! So juicy and tender – total perfection!

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