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Smoked Pork Tenderloin




Source of Recipe


Internet


List of Ingredients




2 to 3 pounds pork tenderloin
8 ounces water
1 ounce rice wine vinegar
4 ounces soy sauce
1 tablespoon chopped garlic
1 3/4 tablespoons grated fresh ginger
2 tablespoons kosher salt
1/4 cup brown sugar
1/2 cup juniper berries (optional)
Whole white peppercorns to taste
1 dash crushed red pepper

Clean tenderloins and set in bowl in refrigerator.

To make brine, combine remaining ingredients in a small pan and bring to a simmer, turn down heat and let steep for 8 minutes. Allow brine to cool to room temperature (this process may be aided by refrigerating), cover tenderloins and let marinate for 4 hours.

Cook in smoker until they reach an internal temperature of 145 degrees. Tenderloins may be grilled in the absence of a smoker.

Slice 1/4-inch thick and serve with ginger orange BBQ sauce.

Ginger Orange BBQ Sauce:
6 ounces rice wine vinegar
12 ounces orange marmalade
2 tablespoons fresh grated ginger
1 tablespoon chopped garlic
2 ounces mirin
1 tablespoon cracked or whole black pepper
3 ounces Dijon mustard

Combine marmalade, ginger, mirin, garlic and cracked black pepper in a pan and bring to a simmer. Strain into a stainless steel bowl and whisk in Dijon mustard.



Recipe