Ingredients
The following ingredients have 4 Servings
- 1 ½ pounds pork tenderloin pack (usually has two tenderloins packaged together)
- ½ cup teriyaki sauce
Instruction
- Start your plank grilling by soaking the cedar planks. You could either place them in your kitchen sink filled with water or in a roasting pan filled with water We use a 9 X 13 pan to keep the sink free and we place a weight to keep them submerged. You need to use a cup filled with water as a weight or sometimes two cups to insure the planks stay submerged. Leave them in the water for at least 4 hours.
- Place the tenderloins in a gallon size ziplock baggie or in a marinade container and pour the teriyaki sauce over them. Close the baggie removing as much air as possible and massage the pork to coat with the sauce. Flip over and place in a bowl and chill in the fridge for least 4 hours.
- Remove from fridge and allow to come to room temperature, about an hour before smoking.
- Heat your gill to medium high heat and place the well soaked planks on the grill. Close the grill and let the planks heat for about 2-3 minutes. You should see some light smoke coming from the planks and the bottoms will be lightly blackened.
- Flip the planks over and remove the teriyaki seasoned pork tenderloins from the marinade. And place one tenderloin on each plank and close the grill.
- Allow the pork to smoke for 10-15 minutes or until internal temperature reaches 145 degrees F. You might wish to keep a spray bottle of water nearby to spray any flare ups.
- Remove the smoked pork tenderloins from the grill, cover and let rest for 10-15 minutes. Place the cedar planks in water to completely extinguish them and then dispose of them.
- Slice the teriyaki smoked pork into 1 inches slices and serve.
