Smoked Pork Tenderloin with Green Peppercorn Sauce
Serving Size / Yield
- 2 lbs. pork tenderloins
- olive oil
- 1 1/2 Tbs. hickory chips
- 1 large egg yolk
- 1 Tbs. lemon juice
- 2 Tbs. Dijon mustard
- 1/2 tsp. salt
- 1/4 C. extra virgin olive oil
- 1/2 C. heavy cream
- 2 Tbs. green peppercorns (The soft, under ripe berry that is usually preserved in brine. I got mine at Williams Sonoma.)
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 nonstick 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. NOTE- 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. 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.
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.
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