|1 whole beef or pork tenderloin|
|lemon pepper seasoning|
|1 stick of butter, melted|
|2 cloves garlic minced|
|juice from 1 lime|
At the top of the list of backyard cuts is the tenderloin, a lean, tender and boneless core of meat that runs along either side of the backbone in Mr. Cow and Mr. Hog. once you decide on a tenderloin don’t skimp, get a prime or choice cut of meat. The tenderloin will cook very fast so monitor it well.
- With the meat at room temperature, cover all sides heavily with lemon pepper seasoning.
- Place the meat on a rack in your smoker or barbecue grill.
- To a hot charcoal fire add several chunks of hard wood that has been soaked in water for at least 30 minutes.
- Cook until the internal temperature of the meat registers 130 degrees for medium rare or 150 degrees for medium.
- Add the butter to a sauce pan along with the garlic and lime juice and simmer until butter has melted.
- Baste the meat while cooking.
- Let the meat rest for 10 to 15 minutes before cutting.