COOK IT.
Remove the silver skin. When cooked, it will be extremely chewy. To remove slide a knife under the silver skin and run it in one direction just under the silver skin. Use a paper town to grip the fold of the skin and peel away from the meat.
Cut down the long end in the middle of the tenderloin and fold it open.
With a meat tenderizer, pound the tenderloin until 1/2″ thick.
We recommend using Hickory Hardwood Pellets for pork as it really enhances the bacon flavors that are naturally in the meat.
Start your Louisiana Grill on Smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Then set the grill to 225°F. Allow it to come to temp.
Arrange salsa down center of pork tenderloin. Fold in sides and roll tenderloin carefully to distribute salsa evenly.
Using butcher's twine or 2, 1-inch strips of aluminum foil, wrap tenderloin at both ends to secure.
In a bowl, combine the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.
Brush the pork tenderloin with the warmed honey. Sprinkle the rub over the entire tenderloin. When the pork is fully coated place on the grill.
Smoke the tenderloin for 2 ½ to 3 hours, or until the internal temperature of pork has reached 145°F internal temperature. Slice and serve immediately.
Butcher’s Twine
Meat Tenderizer
For even more tender pork loin, consider soaking it in a brine overnight.