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!

Rose­mary & Mesquite Smoked Pork Ten­der­loin
Serves 12
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Prep Time
15 min
Cook Time
8 hr
Prep Time
15 min
Cook Time
8 hr
  1. 5 lb pork ten­der­loin
  2. 2 t Ital­ian sea­son­ing blend
  3. 2 t red pep­per flakes (more or less depend­ing on heat pref­er­ence)
  4. 2 t coarse sea salt
  5. 1 t black pep­per
  6. 1 t gar­lic pow­der
  7. 1/3 c brown sug­ar
  8. 2 t sweet Hun­gar­i­an papri­ka
  9. 6–8 fresh rose­mary sprigs
  1. 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.
  2. 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.
  3. 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.
  4. Once cook­ing time is com­plete, remove the rose­mary sprigs and bak­ers twine.
  5. Slice and serve.
  6. Serves 12
Food for a Year: https://foodforayear.com/

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