After a crazy busy week away and other complications we were on our own for Sunday Roast – Pork loin was on sale and smoked sounded perfect for a Sunday.
Used Hickory-Smoked Pork Tenderloin with Herbs for the rub: 1 Tbsp minced garlic, 2 tsp dried thyme leaves, 2 tsp rubbed sage, 2 tsp dried marjoram, 1 Tbsp Olive Oil – Rub in thoroughly.
1 1/2 Tbsp Hickory chips on the bottom of the smoker – heated to medium heat and shut tight once smoked started to appear. Smoked for 30-minutes but meat was not close to temperature (165-degrees)
Inspiration recipe: Easy Greek Chopped Salad – Grape tomatoes, mini cucumbers, sweet Vidalia onion
Fresh mint, pitted kalamata olives, fresh oregano – there are measurements in the inspiration recipe but I sorta just guessed!
Juice of one whole lemon, 3 Tbsp olive oil, and freshly ground black pepper
4 oz crumbled feta cheese – Mix thoroughly.
Cooked the pork loin another 30 minutes in a 375-degree oven. Obviously a pork tenderloin would have been easier and quicker.
The pork had a great smoke flavor but was not as moist as I would like. Next time I will try to smoke a proper pork tenderloin vs. pork loin. The salad was the highlight of the dinner – it was packed with flavor and totally fresh tasting. So super easy – definitely something we have often.