Smoked pork tenderloin

Yield: 6 servings

Measure Ingredient
3 pounds Boneless pork
\N \N Tenderloin
1 teaspoon Salt, freshly ground
\N \N Pepper
1 \N Bay leaf
4 \N Cloves garlic, minced
3 \N Leaves sage, (fresh if
\N \N Possible), chopped
3 tablespoons Fresh lemon juice
2 tablespoons Red wine vinegar
½ cup Dry vermouth
½ teaspoon Hot chili oil
1 teaspoon Oriental sesame oil

MARINADE

Time: 02:00

Marinate pork in above ingredients overnight. Reserve marinade for sauce. Use a grill with a lid and build a small fire with hard wood.

(Fruitwood gives an especially nice flavor.) Sear roast until brown.

Let fire die down and then continue to grill with lid on. Turn roast occasionally and grill approximately 1 hour (depending on fire) or until just beyond pink in the center. Place pork on platter and cover with foil to keep warm. Quickly make sauce by bringing marinade to boil in small non-aluminum pan. Add ½ cup water and boil 3 minutes. Reduce heat and add:

2 Tbs. Calvert's Cedar Street Bumpy Beer Mustard 2 Tbs. capers 2 Tbs.

fresh parsley, chopped

Lower heat to simmer and whisk in 6 Tbs. cold sweet butter. Slice and top rounds with sauce.

Source: Calvert's Mustard Cookbook

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