Pecan-Wood Smoked Pork Tenderloin

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

This recipe from chef Carlos Guia of Las Vegas' Commander's Palace includes smoking instructions for the pork tenderloin, as well as recipes for the Mustard Glaze and Spicy Pepper Relish.

Ingredients

1 gal. ice water
1⁄4 cup sugar
Kosher salt
1 tbsp. curing salt
3 (11⁄2 lb.) pork tenderloins
Pecan-wood chips, soaked
Ground white pepper
1⁄4 cup vegetable oil
Spicy Pepper Relish (recipe follows)
6 wedges herbed polenta
Sugarcane-Creole Mustard Glaze (recipe follows)

Spicy Pepper Relish:
3 tbsp. olive oil
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
1 large red bell pepper, seeded and julienned
1 large yellow bell pepper, seeded and julienned
1 large poblano chili, seeded and julienned
1 large red jalapeño chili, seeded and julienned
2 green jalapeño chilies, seeded and julienned
1⁄2 tsp. fresh thyme leaves
Salt and ground pepper

Sugarcane-Creole Mustard Glaze:
1 cup sugarcane syrup
1⁄2 cup Creole mustard
Salt and ground white pepper

Steps

1. Stir water, sugar, 1⁄4 cup Kosher salt, and curing salt in pot until sugar dissolves. Add tenderloins, pressing to submerge completely in brine. Cover and refrigerate overnight. Remove tenderloins; pat dry.

2. Place rack at highest position in smoker. Build a small charcoal fire in smoker; fill water tray with ice cubes. When coals turn gray, scatter soaked wood chips over coals.

3. Place tenderloins on grill rack. Cover smoker, sealing all but one small vent. Smoke
tenderloins to desired flavor, about 2-4 hr., replenishing charcoal and wood chips to maintain temperature around 90°F. Remove tenderloins from smoker. Cover and refrigerate.

4. Lightly sprinkle tenderloins with salt and pepper. Heat oil in heavy skillet until very hot. Add tenderloins; brown on all sides, about 5 min. (they will not be cooked through). Place skillet in oven and roast 10 min., until meat thermometer registers 140°F. Transfer tenderloins to work surface; set aside 5 min. Cut each tenderloin crosswise into 6 equal slices.

5. Spoon some Spicy Pepper Relish onto center of 6 dinner plates. Arrange one polenta wedge atop relish; spoon on more relish. Arrange 3 pork slices around polenta and relish; drizzle with Sugarcane-Creole Mustard Glaze.

Spicy Pepper Relish:

Heat oil in heavy skillet over med-high heat. Add shallots and garlic; sauté 30 sec. Add all peppers, chilies, and thyme; sauté about 5 min. Remove from heat. Season to taste with salt and freshly ground white pepper. Spoon mixture onto baking sheet; refrigerate until cold. Rewarm in saucepan just before serving.
Yield: 2 cups.

Sugarcane-Creole Mustard Glaze:

Stir syrup and mustard in small bowl to blend. Season to taste with salt and pepper.
Yield: 11⁄2 cups.

Source: Recipe from Chef Carlos Guia

More From FoodService Director

Ideas and Innovation
condiments

It’s still true that diners want it their way. But the straightforward, choose-your-toppings Chipotle model is, as the kids say, so basic. The noncommercial diners of 2018 are coming to the table with expectations for meals that fit their personalized needs, from portion size to protein type, calories and more. Operators are responding by pushing beyond the basics with spice-your-own-soup bars, specialty condiment stations and serving size tweaks cooked a la minute.

For some operations, the next phase truly revs up the personal part of personalization, turning diners into chefs...

Managing Your Business
glendale senior dining catering

At the residential facilities Glendale Senior Dining serves, catered birthday and anniversary parties, summer barbecues and other private on- and off-site events give senior residents a convenient alternative to cooking themselves, Director of Business Development Todd Lindsay says.

For these events, Glendale, which serves locations throughout the Northeast and mid-Atlantic, will often tap employees from nearby units to take on catering events; and for weekend or summer engagements, it will reach out to the parent company’s school dining division for a few extra hands.

“We...

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

FSD Resources