Mesquite-Smoked Pork Tenderloin and Saffron Risotto

One of the beauties of my smoker is that it takes almost no effort to make a great meal.

The rub is one I've used before:

2 teaspoons smoked sweet paprika
1 tablespoon brown sugar
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon salt

Rub it all over the tenderloins, wrap them up in cling wrap and let them marinade in the refrigerator overnight. Take them out of the fridge about an hour before you are going to throw them in the smoker.

I used Mesquite Bisquettes in my Bradley Smoker this time, Set on about 225 degrees. When the internal temperature of the meat hits about 150F slather on the sauce of your choice.  For me, when the tenderloin hits 160F it's done. About three hours total smoking/cooking time.

I really like my Bradley smoker. It was not horribly expensive, and it has added a new dimension to the food I serve.