RECIPE FOR SMOKED PORK TENDERLOIN RECIPES

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PORK TENDERLOIN WITH APRICOTS, APPLES AND GINGER RECIPE ...



Pork tenderloin with apricots, apples and ginger recipe ... image

This easy, yet stunning roast pork recipe of two flattened tenderloins sandwiched together is great served hot for dinner or cold for picnics and parties.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 24

knob of butter
1 tbsp sunflower oil
1 large banana (long) shallot, finely chopped
2 garlic cloves, crushed
1 eating apple, such as Gala
75g/2½oz ready-to-eat dried apricots, quartered
50g/1¾oz sultanas
3 balls stem ginger in syrup, drained, roughly chopped
75g/2½oz fresh white breadcrumbs
1 tsp ground ginger
1 lemon, finely grated zest and juice
3 tbsp finely chopped fresh parsley leaves
1 tbsp finely chopped fresh thyme leaves
1 heaped tsp flaked sea salt, plus extra to season
freshly ground black pepper
1 tbsp stem ginger syrup (from the jar)
2 x 500g/1lb 2oz pork fillets (tenderloin)
16 rindless smoked streaky bacon rashers, thinly sliced
sunflower oil, for greasing
100ml/3½fl oz ginger wine
100ml/3½fl oz double cream
1 tsp cornflour
mashed potatoes
freshly cooked green vegetables

Steps:

  • To make the stuffing, melt the butter with the oil in a large non-stick frying pan and gently fry the shallot and garlic for five minutes, stirring regularly until softened, but not coloured. Peel the apple and cut into quarters. Remove the core and roughly chop the flesh.
  • Remove the pan from the heat and stir in the apple, apricots, sultanas, stem ginger, breadcrumbs, ground ginger, lemon zest and juice and the herbs. Season with salt and plenty of freshly ground black pepper and mix well together. Add the measured stem ginger syrup and mix again until the stuffing comes together. Leave to cool.
  • Put the pork tenderloins on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Place one of the tenderloins between two sheets of cling film and bash with a rolling pin until around 1cm/½in thick. Put to one side and repeat the same process with the other tenderloin.
  • Place a large clean sheet of cling film on the board and arrange the bacon in slightly overlapping lengths on top; making a bacon rectangle roughly 32x28cm/13x11in. (A little longer and just over three times as wide as the flattened pork.) If some of the rashers are a little short, stretch with the back of a knife.
  • Place one of the tenderloins in the centre of the bacon and spread the stuffing on top. Cover with the other tenderloin to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it completely, using the cling film to help you. Wrap tightly in more cling film to help hold the shape. Place the pork parcel on its side on a small tray and chill in the fridge for one hour. (At this stage, the pork can be kept overnight in the fridge if preparing ahead.)
  • Preheat the oven to 200C/180C (fan)/Gas 6. Unwrap the pork and place on a lightly greased baking tray, with the ends of the bacon underneath. Roast in the oven for about 50 minutes, or until the bacon is crisp and the pork is piping hot throughout.
  • Remove the tray from the oven and transfer the pork to a board or warmed serving platter. Cover with foil and leave to rest. (If serving the meat cold, simply allow to cool and then wrap in foil and keep in the fridge.)
  • Put the baking tray on the hob and add 200ml/7fl oz water. Bring to a simmer over a medium heat and cook for two minutes, stirring constantly and lifting the sticky juices from the bottom of the tin. Strain the liquid through a fine sieve into a small saucepan. Add any juices that have collected beneath the pork. Pour the ginger wine and cream into the same saucepan and bring the sauce to a simmer, stirring
  • Mix the cornflour with the one teaspoon of cold water in a small bowl until smooth. Pour into the sauce and bubble for about a couple of minutes until thickened, stirring. Remove from the heat and add salt and pepper to taste. (You can even add a dash more ginger wine if the sauce needs it.)
  • Carve the pork into slices and divide between six warmed dinner plates. Spoon a little of the ginger sauce over each serving of pork. Serve with creamy mashed potatoes and some freshly cooked green vegetables.

TRAEGER SMOKED BEEF TENDERLOIN RECIPE » PELLETSMOKER.NET



Traeger Smoked Beef Tenderloin Recipe » PelletSmoker.net image

If you enjoy filet magnon then cooking up a beef tenderloin should be at the top of your list. This recipe maximizes the amazing beefy taste that only a tenderloin can offer.

Provided by Nick LeRoy

Categories     Main Course

Total Time 90 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 3

1 3-5lb beef tenderloin
3 tbsp garlic salt
2 tbsp cracked black pepper

Steps:

  • trim the silver skin off the beef tenderloin
  • (optional) tuck the tenderloin "tail" under the roast and secure with butcher twine
  • season the entire beef tenderloin with garlic salt and pepper
  • place the beef tenderloin on the smoker set at 225 degrees until it reaches 135 degrees
  • remove beef tenderloin from smoker and reverse sear on a propane grill (or increase smoker heat to 400+ degrees).
  • remove beef tenderloin after reverse sear (reaching 145 degrees)
  • rest beef tenderloin for 15 minutes, cut to desired thickness and serve

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