Pacific Northwest Series

January, 2014

Smoked Pork Tenderloin

“This is a favorite recipe in our household,” says McCrea Cellars Co-Founder Susan Neel.  “I would serve it with either the Grenache Blanc or the Sirocco red blend, or, even better – with both.  It’s a great party recipe, as it can be made ahead and served cold at room temperature.”


• 2 pounds fresh pork tenderloin, trimmed
• 1/4 cup bourbon
• 2 Tbsp molasses
• 1 Tbsp crushed red pepper flakes
• 4 cloves garlic, crushed
• 2 bay leaves, crushed
• 10 sprigs fresh thyme, coarsely chopped
• 6 sprigs fresh sage, coarsely chopped
• 3/4 cup olive or peanut oil
• salt

Combine the bourbon and molasses. Add the remaining ingredients and roll the pork in this marinade. Refrigerate 8 hours, or overnight, turning occasionally.

Remove the pork from the marinade, season with salt, and smoke over hickory, cherry, or applewood, basting with the marinade, for 15 to 20 minutes. The pork may then continue to cook on a smoker, be finished on a grill, or be roasted in a 350°F oven until it reaches an internal temperature of 145 to 150°F.

Remove from heat and rest the tenderloin for 10 minutes before slicing.