[youtube https://www.youtube.com/watch?v=NvcCsObcaA4&w=580&h=385]

Today I’m smokin pork tenderloins that have been marinating in a Green-Chile marinade. I’ll then finish the tenderloins in a creamy, avocado-chile sauce. We’re talking about some really incredible Southwestern chile flavor!

Start by vacuum sealing the tenderloins in Stubb’s Green-Chile Marinade. This marinade is made with Hatch chiles and Anaheim peppers, so full of flavor and no problems when serving this to your guests that don’t like a lot of heat.

On the day of the cook, remove the tenderloins from the marinade and hit them will a little ground pepper before placing in the smoker.

The smoker is set to 275 degrees and I’m using pecan wood. Pork tenderloins have a delicate flavor, so I always use a light wood to not overpower the tenderloin flavor.

Next, make the avocado-chile sauce (you can find the original Stubb’s version of the recipe here: http://www.stubbsbbq.com/recipe/stubbs-green-chile-avocado-sauce/). I reserved about 3-4 ounces of the green-chile marinade and added 1/2 cup sour cream and 1/2 of a ripe avocado. Blend until smooth and creamy.

After approximately 40 minutes (time will vary based on your smoker and outside temperature) the tenderloins reached 140 degrees. Remove from the smoker, cover in foil and let rest for 10-15 minutes or until the temperature climbs to 145 degrees. Confirm with an instant read food thermometer. Pork must be a minimum of 145 degrees for safe eating!

Apply your creamy sauce and enjoy!

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Please watch: “Sous Vide Easter Ham with Orange Bourbon Glaze | Anova Precision Cooker”

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