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SMOKED PORK TENDERLOIN

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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • • 2 pork tenderloin pork (1 Kg.)

  • • 1 lemon

  • • 6 cups of water

  • • 1 cup of white wine (optional)

  • • 1 tangerine

  • • 1 orange

  • • Two sprigs of rosemary

  • • 1 tsp peppercorns

  • • 2 garlic cloves

  • • 1 bay leaves

  • • 1 vinegar cup

  • • 1 cup barbeque sauce

  • • ⅛ cup of salt

  • • ⅓ cup of sugar

  • For service

  • • 500 g. of potatoes

  • • 2 tbsp butter

  • • 250 g. green beans

  • • Salt and pepper to taste

Instructions

  • The first step is to prepare the pork tenderloins. Place the tenderloin on a cutting board and with a sharp knife, remove excess meat or fat that can deform the tenderloin. If you wish you can keep these small pieces of meat for another preparation. Then, rinse the tenderloins under running water. Place the tenderloins on a plate, cut the lemon in half. Squeeze and rub the lemon on each tenderloin. Let the tenderloins rest with the lemon juice for about twenty minutes. Finally, rinse the tenderloins and dry them with a kitchen towel.
  • Prepare the marinade. Without peeling the orange or tangerine, wash them and cut them into slices. Then with the help of a toothpick, extract all the seeds. Peel the garlic. In a large bowl, add the water, then dilute the salt and sugar. If you have a cup of cooking wine, you can substitute a cup of water for wine. Add the rosemary, peppercorns, bay leaf, lemon, and tangerine.
  • Dip the tenderloin in the marinade, ensure that the tenderloins are completely covered with the marinade. We use a round bowl, but if you wish you can use a deep bowl to ensure that all the meat takes on the flavor of the marinade. Store the tenderloins inside the fridge for at least two hours. If you have time, you can do this the night before and cook them the next morning.
  • Remove the tenderloins from the marinade and discard the liquid. You will notice that the intense pink color of the tenderloins is more tenuous. Dry them with a dishcloth and take them to the smoker. The first step to smoke is the curing of the meat, which we already made thanks to the soaking in a brine. Then the drying of the meat and finally the smoked. Place the tenderloin in a metal tray, and place it in the smoker at 110 ° C for a time greater than 45 minutes and less than 90 minutes.
  • While the tenderloins are drowning, you can prepare the mashed potatoes in the way you used to. Place the potatoes, washed and with a shell to boil in a pot with enough water (6 cups) and a tablespoon of salt. Cook the potatoes, uncovered over high heat for about thirty minutes or until they are soft. Peel and crush them, add the butter and a pinch of salt. Cook the steamed green beans, sprinkle them with salt and a pinch of oil.
  • Then, remove the tenderloin from the smoker. With the help of a kitchen brush, varnish them on all sides with abundant barbeque sauce. Bake them in Broil function for ten more minutes to have the delicious reddish color of the barbeque sauce. Remove them from the oven, let them stand for 15 minutes and place them on a cutting board. Slice the tenderloins, sliced about an inch thick. Serve the tenderloin with purée and steamed green beans.

Notes

  • One technique that I usually use when I have time and that improves the flavor of tenderloins is to dilute two tablespoons of salt and two tablespoons of sugar in a cup of wine. Then I fill an injector with the brine and inject it to the loin piece with all that liquid. I leave it marinating for two hours and the result is perfect.
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