Stove Top Smoker Pork Tenderloin With Green Peppercorn Sauce Recipes

SMOKED PORK TENDERLOIN WITH GREEN PEPPERCORN SAUCE

Steps:

• PREPARE THE SMOKER: Place the wood chips in a small pile in the center of the smoker base. Place the drip tray on top of the wood chips inside the smoker base. Use non-stick spray or foil for easier cleanup.
• Place the wire rack on top of the drip tray, then arrange the food to be hot-smoked on the wire rack. You can spray the wire rack for cleanup ease as well.
• Slide the lid closed and place the entire unit on the heat source (single burner). Medium-high settings yield the best results.
• SMOKIN'! Trim tenderloins of all fat. Rub with olive oil and thyme. Smoke on medium high for 25 minutes. Do not overcook! Let stand for 10 minutes and serve with sauce.
• Make sauce by combining egg yolk, lemon juice, Dijon and salt in blender or food processor . While mixing, add olive oil and the cream in a steady stream until smooth. Add peppercorns and pulse 1 or 2 times only. Refrigerate until ready to use. Serve sauce at room temperature with smoked pork.

FILET MIGNON IN A GREEN PEPPERCORN SAUCE

Steps:

• Heat butter and oil in a large skillet over medium heat.
• Season filets with salt and pepper.
• Saute 5 minutes per side for rare (10 min for medium).
• Transfer to a heated platter and keep warm.
• To make the sauce, add brandy to same skillet.
• Set aflame, shaking pan until flame dies.
• Add shallots and stir on high heat for 2 to 3 minutes.
• Rinse green peppercorns in cold water.
• Drain and chop.
• Add to pan with cream, mustard, and tarragon.
• Boil on high heat 2 to 3 minutes, stirring until sauce thickens.
• Add juice from filets.
• Pour sauce over filets and serve.

STOVE TOP SMOKER JAMAICAN PORK TENDERLOIN

Steps:

• Combine the jerk seasoning and the vegetable oil according to the label directions to make a paste-like marinade.
• Coat the tenderloins and cover them tightly and refrigerate them for 2 to 3 hours.
• Smoke over medium heat for 30 minutes using 3 tablespoons of cherry wood chips.
• Check for doneness. Serve them sliced thin with cilantro garnish and black beans and rice.

STOVE TOP SMOKER SOUTHWESTERN PORK TENDERLOIN

Steps:

• Prepare rub for tenderloins by snapping the stems off the dried chiles, if using them. For a milder rub, tap out and discard the seeds. Crumble the peppers into a small saucepan and add the coriander and cumin seeds. Toast the mix over low heat, stirring constantly, until the seeds are lightly browned and little wisps of smoke rise from the pan. Pour the spices into a plate and cool to room temperature. Grind them into a powder in a spice mill.
• Store in a covered container in a dark place for up to two weeks.
• Trim any excess fat from the tenderloins, if you like. I leave it on, there is never all that much.
• Season the pork tenderloins with 4 teaspoons of the rub.
• Smoke over medium heat using the wood chips of choice (2 tablespoons alder or cherry wood chips OR 4 or 5 teaspoons hickory wood chips) until an instant-read thermometer reads 145ºF, about 25 minutes from the time the smoker lid is closed. Check the tenderloin(s) for doneness with the thermometer after 20 minutes of cooking time, the remaining cooking time will vary with the thickness and shape of the tenderloin. SEE My NOTES.
• Note: If you want to make carving - and chewing - easier whenever you prepare pork tenderloins, cut away any silver skin, the grayish white membrane that coveres a portion of.
• the thicker end of the tenderloin: Slip a small sharp knife underneath one end of the silver.
• skin and with a gentle sawing motion, remove it from the pork, cutting off as little meat as.
• possible.