SMOKED PORK TENDERLOIN WITH GREEN PEPPERCORN SAUCE
This recipe uses a stovetop smoker with 1 1/2 tablespoons of hickory wood chips. NOTE on cooking times: Place the smoker on the stovetop with the lid slightly open. When the first hint of smoke appears, close the lid and start cooking time. FYI: The temperature inside the smoker is about the same as a 375 F oven. Smoke time is an estimate due to the differing stovetops. Ceramic tops must add 20% cook time, for example. Assure your smoker is sealed properly and increase time appropriately, but refrain from raising the temperature.
Provided by Sandi From CA
Categories Pork
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- PREPARE THE SMOKER: Place the wood chips in a small pile in the center of the smoker base. Place the drip tray on top of the wood chips inside the smoker base. Use non-stick spray or foil for easier cleanup.
- Place the wire rack on top of the drip tray, then arrange the food to be hot-smoked on the wire rack. You can spray the wire rack for cleanup ease as well.
- Slide the lid closed and place the entire unit on the heat source (single burner). Medium-high settings yield the best results.
- SMOKIN'! Trim tenderloins of all fat. Rub with olive oil and thyme. Smoke on medium high for 25 minutes. Do not overcook! Let stand for 10 minutes and serve with sauce.
- Make sauce by combining egg yolk, lemon juice, Dijon and salt in blender or food processor . While mixing, add olive oil and the cream in a steady stream until smooth. Add peppercorns and pulse 1 or 2 times only. Refrigerate until ready to use. Serve sauce at room temperature with smoked pork.
Nutrition Facts : Calories 513.7, Fat 34, SaturatedFat 11.8, Cholesterol 234.3, Sodium 507.4, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 48.5
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