If you read me before, you will know that I am a fan of Costco for the variety, freshness, and price of its produce. A month ago, they sold a smokehouse pork tenderloin that i just loved, loved, loved. So the other day, I decided to make this for our dinner, and drove 30 minutes to go to the Costco just for to get that meat, only to find out that they no longer sold it…
I was a bit upset, but highly dissapointed because I was really looking forward to the taste of that meat again. Luckily I had read the ingredients and figure that i could make it taste just like that too. So I made up a recipe with liquid smoke, various spices and tried it. Though I liked it ok, it did not quite taste like it. So I tried another time, except this time I used their smokehouse herb mix. It was almost as good. So happy;-)
Ingredients for 4:
- 1 pork tenderloin
- 2 tsbp of the smokehouse herb mix
- olive oil
- 1 cup of chicken broth
Place the tenderloin on a large plate and rub the herb mix all over the tenderloin. Place the tenderloin in a ziploc bag and back into the refrigerator. Let it marinade for 2 hours or more.
Turn the oven to 400. Take the meat out of the fridge, and place it either on a flexipat. With a pastry brush, brush some olive oil on the tenderloin, sprinkle more of the herb mixture as well on each tenderloin. Cook the meat for 20-25 minutes depending on the width of the pork tenderloin or until a meat thermometer register 150F. When the meat is cooked, remove the pork tenderloin from the oven, and let it rest for 5 minutes. Remove the tenderloin from the flexipat, add 1 cup of broth to the pan, and mix and scrape the juices. Drizzle this “sauce” on the tenderloin. Et voila!!!
I served the tenderloin with roasted Sweet potatoes fries, and roasted corn. So good!!!
One thought on “Maple Smokehouse Pork Tenderloin”
Does the maple flavor come from the smokehouse herb mix?
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