Pecan-Wood Smoked Pork Tenderloin

Source: Recipe from Chef Carlos Guia
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Main Ingredient: Pork
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.