Southern Smoky Mountain Grill Feast

Allergens

None

Ingredients

• 1 lb pork tenderloin 2 cups hickory wood chips 3 tbsp Smoky Mountain dry rub 4 large sweet onions, halved and sliced into wedges 4 ears fresh corn, shucked 2 zucchini, sliced into rounds 1 cup cherry tomatoes, halved 1 lb fresh okra, trimmed 3 tbsp melted butter Salt and pepper, to taste

Instructions

1. Soak wood chips in water for at least 30 minutes. Drain before using.
2. Season the pork tenderloin with the Smoky Mountain dry rub, ensuring full coverage.
3. Preheat the grill over medium high heat and add soaked wood chips to create a smoky flavor.
4. Grill the pork tenderloin until it reaches an internal temperature of 145°F, about 20 25 minutes, turning occasionally. Remove from grill and let rest for 10 minutes before slicing.
5. Grill the onion wedges, corn, zucchini rounds, and okra, turning occasionally, until tender and slightly charred, about 8 10 minutes. Toss the cherry tomatoes with melted butter and season with salt and pepper grill for 2 3 minutes to heat through.
6. Slice the rested pork tenderloin and arrange all grilled items on a large platter, creating an unforgettable feast.

Chef’s Insight

Use a meat thermometer to ensure perfect doneness for the pork tenderloin.

Notes

Adjust cooking times based on the size and type of grill used.