Encrusted Pork Tenderloin
Frag Out Flavor
Tenderloin (3 lb)
Bread crumbs (1/2 cup)
French fried onion rings (1/4 cup)
Olive oil (1 tsp)
Garlic, minced (1 Tbsp)
Shellshock - Spicy Maple Bacon seasoning
Dry tenderloin with paper towel.
Brush tenderloin with olive oil, then coat evenly with Shellshock seasoning. The more you use, the spicier it will be. Rub according to taste preferences. We recommend starting with a light, even coating.
Sprinkle tenderloin with minced garlic, and wrap in plastic. Let sit in the fridge for 2 to 24 hours as time permits.
Heat smoker to 225F.
Mix Italian bread crumbs and French fried onion rings, then roll tenderloin in mixture until coated evenly.
Place tenderloin in smoker (unwrapped) until reaching an internal temp of 165F (approximately 2 to 3 hours).
Let cool at room temperature.
Slice, serve, and enjoy!