Smoked pork tenderloin
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boneless pork |
| Tenderloin | ||
| 1 | teaspoon | Salt, freshly ground |
| Pepper | ||
| 1 | Bay leaf | |
| 4 | Cloves garlic, minced | |
| 3 | Leaves sage, (fresh if | |
| 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 |
Directions
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