With Memorial weekend upon us, and the smell of summer BBQ in the air...
Here is a dinner that will impress even the in-laws and friends.

Hickory Smoked Pork Tenderloin
with garlic,shallots,and rosemary

First, preheat the grill or get the charcoals started.
Soak the hickory wood in water to prevent flare ups.
Then wash and pat dry the pork with a paper towel.
Take a knife and put a couple of x's into the pork.

On separate cutting board, chop up the garlic, and the shallots into small pieces.
Then stuff the X'S in the pork with rosemary one piece of garlic an small piece of the
shallot. Add salt and pepper on top of the pork, and rub it in.

Add the hickory wood to smoke the pork at a low heat of 250 degrees. Smoke until the temperature of the pork has reached 165 degrees, approximately 2 hours.

BBQ season has arrived!!!

So get ready and purchase your bottle of the moose is loose bbq!!!
Have a safe start to a delicous summer!