CAJUN RUBBED SMOKED PORK TENDERLOIN
CAJUN RUBBED SMOKED PORK TENDERLOIN
2 pork tenderloins, sliver skin removed
3 cups apple wood chips (750ml)
Arugula & Parmesan Cheese Salad (see recipe)
Rub
¼ cup coarse salt (kosher or sea) (60ml)
3 tablespoons sweet paprika (45ml)
2 tablespoons garlic powder (30ml)
2 tablespoons onion powder (30ml)
2 tablespoons dried thyme (preferably ground) (30ml)
2 tablespoons dried oregano (30ml)
1 tablespoon freshly ground black pepper (15ml)
1 tablespoon freshly ground white pepper (15ml)
2 teaspoons dried sage leaves (10ml)
2 teaspoons cayenne pepper (10ml)
In a small bowl combine all the rub ingredients and mix well.
Rub mixture vigorously over pork, coating the meat. Place pork in a large sealable plastic bag and put in the refrigerator. Let marinate for 3 hours.
Place 2 cups (500ml) of apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.
Build 1 smoke pouch. Squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
Prepare the barbecue for smoking. Preheat one side of the barbecue to 400°F/200°C or to high heat. Leave the other side off. Place the smoke pouch directly over high heat source of the grill. Close the lid and wait for smoke.
Wait until the barbecue cavity is full of smoke. Place pork tenderloins onto the cool side of the grill. Turn the temperature down to 220°F/104°C or medium low heat.
Smoke pork for 45 minutes. Remove from grill, loosely tent with foil and allow meat to rest for 10 minutes before slicing.
Slice tenderloin against the grain of the meat and serve with the Arugula and Parmesan Cheese salad (recipe follows).
Arugula & Parmesan Cheese Salad
5 oz Arugula
1 cup parmesan Cheese shavings (250ml)
½ cup sun dried cranberries (125ml)
Dressing
Juice of 2 lemons
Salt and pepper to taste
¼ cup olive oil (60ml)
Arrange arugula on a platter. Arrange sliced Cajun rubbed smoked pork tenderloin atop arugula. Sprinkle with Parmesan shavings and top with cranberries.
In a separate bowl prepare the dressing. Whisk together all dressing ingredients until well combined.
Pour dressing over salad. Toss gently to combine.
Yield: 8 servings
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| CAJUN RUBBED SMOKED PORK TENDERLOIN |
2 pork tenderloins, sliver skin removed
3 cups apple wood chips (750ml)
Arugula & Parmesan Cheese Salad (see recipe)
Rub
¼ cup coarse salt (kosher or sea) (60ml)
3 tablespoons sweet paprika (45ml)
2 tablespoons garlic powder (30ml)
2 tablespoons onion powder (30ml)
2 tablespoons dried thyme (preferably ground) (30ml)
2 tablespoons dried oregano (30ml)
1 tablespoon freshly ground black pepper (15ml)
1 tablespoon freshly ground white pepper (15ml)
2 teaspoons dried sage leaves (10ml)
2 teaspoons cayenne pepper (10ml)
In a small bowl combine all the rub ingredients and mix well.
Rub mixture vigorously over pork, coating the meat. Place pork in a large sealable plastic bag and put in the refrigerator. Let marinate for 3 hours.
Place 2 cups (500ml) of apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.
Build 1 smoke pouch. Squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
Prepare the barbecue for smoking. Preheat one side of the barbecue to 400°F/200°C or to high heat. Leave the other side off. Place the smoke pouch directly over high heat source of the grill. Close the lid and wait for smoke.
Wait until the barbecue cavity is full of smoke. Place pork tenderloins onto the cool side of the grill. Turn the temperature down to 220°F/104°C or medium low heat.
Smoke pork for 45 minutes. Remove from grill, loosely tent with foil and allow meat to rest for 10 minutes before slicing.
Slice tenderloin against the grain of the meat and serve with the Arugula and Parmesan Cheese salad (recipe follows).
Arugula & Parmesan Cheese Salad
5 oz Arugula
1 cup parmesan Cheese shavings (250ml)
½ cup sun dried cranberries (125ml)
Dressing
Juice of 2 lemons
Salt and pepper to taste
¼ cup olive oil (60ml)
Arrange arugula on a platter. Arrange sliced Cajun rubbed smoked pork tenderloin atop arugula. Sprinkle with Parmesan shavings and top with cranberries.
In a separate bowl prepare the dressing. Whisk together all dressing ingredients until well combined.
Pour dressing over salad. Toss gently to combine.
Yield: 8 servings
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