This year my 4-H presentation is all about outdoor cookery. It's a special kind of presentation that you can do an actual demonstration. The time allowed is 2 1/2 hours total and I have to grill two turkey tenderloins...yes, turkeys have tenderloins. Mr. Morris is my grilling instructor as well as Joseph. Both of them are incredibly great at all this and have helped me tremendously!
One of the tenderloins I did a savory rub on - Colorado Plateau Citrus Pepper and it was sooo good. With both pieces of meat I smoked them for a good 15 minutes or so with Hickory Wood chips and the smell was mouth watering. About 15 after tenderloin has been smoked good make sure you keep flipping it, putting it opposite ways gives you the nice patterned look.
The second tenderloin me and Mr. Morris made a sauce. Here's what we used.
1/2 stick butter
2 Tbs. Worshire sauce
1 cup Apple Cider Vinegar
1/2 cup Lemon Curd
3/4 cup Porky's Place sauce
You just heat it all up to a simmer then make a tray out of tin foil to place on the grill and set your smoked tenderloin into the tray so that the tenderloin doesn't dry out and you get an amazing flavor at the end. About 10 15 minutes before its done grilling put some extra flavor on there as almost a crust.
1/4 cup honey
1/4 cup Porky's Place sauce
1 scoop Lemon Curd