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.
We did manage to have some tasty fruits and veggies!!
Gracie decided our park party needed a theme ((Beanie Boos for the win!))
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!
Bunnies for sale – can be picked up 12/15 or Christmas morning!
And then for the Smoked Pork ::
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
Simply sprinkle the dry ingredients over all sides of the pork tenderloin.
Place sprigs of rosemary on top the the pork tenderloin.
Tie the pork tenderloin up to help hold the rosemary sprigs in place.
Smoke for 8 hours.
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!
- 5 lb pork tenderloin
- 2 t Italian seasoning blend
- 2 t red pepper flakes (more or less depending on heat preference)
- 2 t coarse sea salt
- 1 t black pepper
- 1 t garlic powder
- 1/3 c brown sugar
- 2 t sweet Hungarian paprika
- 6-8 fresh rosemary sprigs
- Soak 2-3 medium sized chips of mesquite for 4 hours to overnight. In a small bowl, combine seasonings. Place the fresh (raw) pork tenderloin on a baking sheet and press the seasoning blend onto all sides of the pork.
- Place rosemary sprigs on top of the pork and tie the pork with baker's twine. This not only keeps the rosemary in place but also keeps the pork held together during the smoking.
- Using a charcoal smoker, prepare the fire. Once the temperature has risen to "ideal" (medium) temperature range, place the pork on the smoker, fat cap side up, and cover. Smoke for 8 hours.
- Once cooking time is complete, remove the rosemary sprigs and bakers twine.
- Slice and serve.
- Serves 12
