Reverse Seared Tenderloin Recipe

Directions

1. Preheat your smoker to 200 °F using hickory or oak chunks, hickory blend pellets or charcoal.

2. Prepare the tenderloin: Using a pairing or boning knife, remove silverskin or any hanging pieces of fat. Using butcher's twine, tie the tenderloin every 3-4 inches to ensure that it stays together. (Check out our Holiday Roast Guide for a step by step guide on how to tie a butcher's knot.)

3. Apply a small amount of Jackpot Carolina Gold BBQ Sauce by PS Seasoning as a binder, and season all sides with Livia's Salt Pepper Garlic. Place onto a wire rack on a baking sheet.

4. Smoke the tenderloin for 1.5 hours or until the internal temperature hits 110 °F.

5. Remove the tenderloin from the smoker and let it rest for 15 minutes.

6. Prepare to sear: Using your grill, smoker, flat top grill, or induction burner, preheat your cooking surface to medium to medium-high heat, or around 400 °F.

7. Apply cooking oil to the surface before searing.

8. Sear for 2-3 minutes each side, or until desired crust and temperature. Cut the heat and add 1 stick of butter with a few sprigs of rosemary and thyme. Baste continuously for 2 minutes. I like to pull it off at 130 °F internal temperature and serve it medium rare. It will climb 5-7 degrees during the rest stage.

9. For a delicious reduction to pair with your tenderloin, use the remaining juices from the baking sheet to combine with 2 Tbsp Hot Pepper Bacon Grill & Wing Squeeze by Terrapin Ridge Farms and 3/4 cup of your favorite red wine in a saucepan. Bring to a boil and cut the heat. Let cool and you've got yourself a quick and easy sauce to pair with your tenderloin! You can also use Jackpot Carolina Gold BBQ Sauce by PS Seasoning and white wine for a more savory sauce.

10. Let rest and slice into 1/2 inch thick slices. Serve with the sauce of your choice, or the remaining juices.