Stove Top Smoker Southwestern Pork Tenderloin Recipes
STOVE TOP SMOKER PORK TENDERLOIN WITH GREEN PEPPERCORN SAUCE
Save a little tenderloin to serve cold with slice tomatoes for tomorrow's lunch. From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker.
Provided by TxGriffLover
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim tenderloins of all fat and fell. 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 a blender or food processor.
- While mixing, add olive oil and the cream in a steady stream until smooth. Add the peppercorns and pulse 1 or 2 times only.
- Refrigerate until ready to use. Serve sauce at room temperature.
Nutrition Facts : Calories 161.7, Fat 17.2, SaturatedFat 6.1, Cholesterol 62.1, Sodium 258.9, Carbohydrate 1.5, Fiber 0.2, Sugar 0.3, Protein 1.1
STOVE TOP SMOKER JAMAICAN PORK TENDERLOIN
For use with a Cameron Stove Top Smoker. This recipe calls for premade Jerk seasoning, but you can easily make your own.
Provided by TxGriffLover
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 40.1, Fat 4.5, SaturatedFat 0.6
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