Stove Top Smoker Southwestern Pork Tenderloin Recipes

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STOVE TOP SMOKER SOUTHWESTERN PORK TENDERLOIN



Stove Top Smoker Southwestern Pork Tenderloin image

It is becoming harder to find pork tenderloins that are not packed in plastic, floating around in some kind of seasoned brine. I have nothing against brine, but those pre-seasoned tenderloins have an odd, artificial taste that becomes odder when smoked. Look for pork tenderloins in their natural state. From the cookbook, "Smokin" My Note: I found that after 25 minutes smoking, the meat was only half-done. My tenderloins were on the large side. I finished the tenderloins in my rotisserie for another 25 minutes, and they were perfect. Smoky juicy tender meat with a crispy outside. Used mesquite chips with the southwestern seasoning. Good combo.

Provided by TxGriffLover

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

2 (1 1/4 lb) pork tenderloin (about 1 1/4 pounds each)
2 tablespoons wood chips
3 whole dried cayenne chilies or 1 teaspoon crushed red pepper flakes
2 tablespoons coriander seeds
4 teaspoons cumin seeds
2 teaspoons kosher salt

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.

Nutrition Facts : Calories 276.3, Fat 10.9, SaturatedFat 3.6, Cholesterol 124.7, Sodium 678.5, Carbohydrate 3.7, Fiber 1.2, Sugar 1.2, Protein 39.7

STOVE TOP SMOKER PORK TENDERLOIN WITH GREEN PEPPERCORN SAUCE



Stove Top Smoker Pork Tenderloin With Green Peppercorn Sauce image

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

2 pork tenderloin
olive oil
thyme
1 1/2 tablespoons hickory chips
1 large egg yolk
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 cup extra virgin olive oil
1/2 cup heavy cream
2 tablespoons green peppercorns

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



Stove Top Smoker Jamaican Pork Tenderloin image

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

2 tablespoons jamaican jerk spice
2 tablespoons vegetable oil
2 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.

Nutrition Facts : Calories 40.1, Fat 4.5, SaturatedFat 0.6

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