Herb Crusted Tenderloin
Featured in the December Grill Masters Club Recipe Booklet - Tis the Seasoning
Herb Crusted Tenderloin feat. Miners Mix Roast & Prime Rib Rub and Lane's Smoked Finishing Salt
Grill Masters Club
Miners Mix Roast & Prime Rib Rub
Lane’s Original Smoked Finishing Salt
6-8 Pound Tenderloin Roast
1 Stick Butter, Melted
Start by preheating the smoker to 200°F.
Season Tenderloin with Roast & Prime Rib Rub, rubbing into the protein with a dash of olive oil. Coat a second time without rubbing it in.
- Place on Smoker.
- In a small cast iron or bowl add butter, prime rib rub and chopped herbs.
- After the first hour of smoking, lightly baste tenderloin with butter and herb mix every 20 minutes.
Once Tenderloin reaches 110°F, set the smoker to 350°F.
When the Tenderloin reaches 130°F, remove from the smoker and let it rest.
- Slice, garnish with finishing salt and serve with Red Wine Reduction.
How to Tie Your Tenderloin
- Using 12-inch lengths of butcher twine, tie a loose knot around one end of the meat and pull until snug to make an anchor knot.
- Pull a length of twine away from the anchor to create a large loop.
- Loop it around the tenderloin.
- Space it about 1 ½ inches from the anchor knot and tie a second knot.
- Pull more twine to create a third loop and secure it 1 ½ inches from the second knot.
- Continue tying the roast crosswise at 1 1/2-inch intervals until the roast is evenly tied
No matter what part of the whole tenderloin your cut comes from, it's a good idea to tie the meat with butcher twine before cooking. A tenderloin's thickness varies quite a bit from end to end, particularly if the cut includes the narrow tail.