Smoked Pork Tenderloin With Smoked Onion Soubise Recipe 45

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SMOKED PORK TENDERLOIN WITH SMOKED ONION SOUBISE RECIPE - (4/5)



Smoked Pork Tenderloin with Smoked Onion Soubise Recipe - (4/5) image

Provided by Rabsum

Number Of Ingredients 20

Pork:
1/2 c bourbon
1/2 c soy sauce
1/2 c light brown sugar
juice of 1 lemon
3 sprigs of rosemary
1 t chopped rosemary
1 pork tenderloin
1/2 c beef broth
2 t butter
1 T liquid smoke
Onion:
1 1/4 # onions sliced
2 1/2 T rice
2 T butter
3/4 c whole milk
1/2 t nutmeg
1/2 c gruyere
1 T chives
2 t liquid smoke

Steps:

  • PORK: Mix bourbon, soy sauce, sugar, lj and rosemary sprigs in ziploc bag. Add pork and let marinate 1.5 hours or more. Oven 375. Sear meat in skillet, season with S & P and put in oven for approx 15 min. Pour off oil in skillet and add marinade and broth. Boil until reduced to 2/3c. Off heat, season with S & P, and add chopped rosemary. Slice meat and serve with sauce. ONION: Oven 350. Cook rice in boing water for 3 min. and drain. In oven safe dish, melt butter, add onions and cook until softened and caramelized. Add the rice, milk, nutmeg and liquid smoke. Cover and bake 30min. Add cheese and broil. Top with chives.

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  • First use a paper towel to dry off the pork tenderloin. Then, using a large sharp knife and a cutting board, remove any fat remaining on the pork. You may be able to pull it off with your hands. If not, cut it off with the knife.
  • Next remove the silverskin (connective tissue) on the tenderloin. You will need to poke the tip of the knife into the tenderloin just under one end of the silverskin, then gently and gradually move your knife back and forth as you slide it down underneath the silverskin to remove it from the rest of the meat. It will need to be removed in multiple sections - if you try and remove it all at once you will cut away a large portion of the meat itself.
  • Once the silverskin is removed, measure out the kosher salt with a measuring spoon and sprinkle it all over the meat, spreading it around with your fingers until the meat is equally covered. Place the meat on a plate and in the fridge, uncovered, for 8 hours.
  • Take the tenderloin out of the fridge after the 8 hours is up and 30 minutes before you put it on the grill to let it warm slightly.


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