Smoky Southern Grill Dinner: Famous Restaurant Copycat with a Twist

Allergens

Gluten (if using store-bought BBQ sauce containing gluten)

Ingredients

• 1 1/2 lbs bone
• in pork tenderloin 1 cup applewood smoked rub (store
• bought or homemade) 2 cups hickory wood chips, soaked in water for 30 minutes 1 large sweet potato, peeled and cubed 4 ears fresh corn, shucked and silks removed 1 tbsp olive oil Salt and pepper, to taste 2 tbsp unsalted butter, melted 1/2 cup Southern BBQ sauce (store
• bought or homemade) Fresh cilantro leaves, for garnish

Instructions

1. Preheat your grill to medium high heat, around 350°F (175°C).
2. Generously season the pork tenderloin with applewood smoked rub, pressing it into the meat to adhere.
3. Place the soaked wood chips in a smoker box or pouch, and place it on one side of the grill.
4. Grill the pork tenderloin over indirect heat for 20 25 minutes, until it reaches an internal temperature of 145°F (63°C).
5. Meanwhile, toss the sweet potato cubes and corn in olive oil, seasoning with salt and pepper to taste.
6. Grill the vegetables over direct heat for 8 10 minutes, turning occasionally, until tender and slightly charred.
7. Brush the grilled vegetables with melted butter and toss with BBQ sauce.
8. Remove the pork from the grill, tent it with foil, and let it rest for 5 minutes before slicing.
9. Slice the pork and serve it over the grilled sweet potatoes and corn, garnished with fresh cilantro leaves.

Chef’s Insight

To achieve that authentic smoky flavor, ensure you use a wood chip compatible with your grill and maintain a steady temperature.

Notes

For an extra smoky flavor, consider using a homemade applewood rub.