SAUCE FOR SMOKED PORK TENDERLOIN RECIPES

Steps:

• Remove the pork tenderloins from the package, give them a rinse under cold water and pat them dry with a paper towel.
• Lay them on the cutting board and do your best to remove any silver skin, extra fat, etc.
• As usual, I like to use the yellow mustard base on this pork to help that rub to stick really well.
• Sprinkle on a few tablespoons of Jeff's original rub and massage it into the meat all over.
• If you are doing these the night before (recommended) simply put them in a big ziploc bag and place in the fridge overnight. If you are ready to smoke, you can lay them on a Bradley rack with a little space between them and you are good to go.
• To make the compote: Place compote ingredients into a medium sauce pan.
• Using medium heat, bring the mixture to a rolling boil then reduce heat slightly to simmer for 10 minutes. (The compote will reduce by about 1/3 by the time it is finished.)
• Remove the compote from the heat and allow it to cool.
• Set up your smoker for cooking at about 225°F using indirect heat.
• Place the pork tenderloins directly on the grate or place a rack with the meat on the grate.
• When the pork tenderloins reach about 110°F or about an hour into the cook, brush some of the cherry bourbon compote onto the top of each one. Wait about 20 minutes and repeat.
• You are looking for about 145°F but I often remove them a couple of degrees early if I plan to wrap them in foil and hold them for 30-60 minutes until dinner time.
• Remove the pork tenderloins from the smoker and bring them into the house.
• When ready to serve, remove from the foil, slice and serve about 1/3 to ½ tenderloin per person

Steps:

• 1. First, make the marinade. Peel and chop the onions and garlic.
  2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
  3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
  4. Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
  5. Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
  6. Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
  7. Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
  8. Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
  9. Preheat the oven to 220°C/450°F/gas 7.
  10. Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
  11. Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
  12. Cover the pork with tinfoil and set aside to rest for 10 minutes.
  13. Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
  14. To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
  15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
  16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
  17. Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
  18. Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
  19. Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
  20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.