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Pepper Seared Smoked Pork Tenderloin with Sauce Recipe

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This recipe for Pepper Seared Smoked Pork Tenderloin with Sauce, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 10, 2005


6 lbs. pork tenderloin (about 4 tenderloins)
2 cups pineapple juice
cup soy sauce
cup vegetable or olive oil
Cracked whole black pepper (not ground)
hickory or mesquite wood chips

Mix pineapple, soy & oil. Pat dry pork and place in ziploc bag. Pour marinade over pork. Squeeze air out of bag and seal. Place in refrigerator overnight. Next day remove tenderloins and drain. Press cracked pepper onto pork surface and sear (brown) on stovetop or side burner of gas grill. A pan with non-stick surface or cast iron(lightly oiled) works best. Transfer to smoker and smoke/cook till desired doneness or usually 2-3 hours. Use meat thermometer and smoke until internal temp is 135-140 degrees.

Number Of Servings:
Number Of Servings:
four servings per pound
Personal Notes:
Personal Notes:
DO NOT overcook as this will dry out the meat. Can be made in advance & refrigerated or wrapped in heavy foil & frozen.

***alternate recipe***

Marinated Pork Tenderloin with Jezebel Sauce

1/4 cup soy sauce
1/4 cup dry Sherry
1 tablespoon dry mustard
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon sesame oil
8 drops hot sauce
2 garlic cloves, minced
Two 12-ounce pork tenderloins
1/2 cup apple cider vinegar
3 dozen party rolls

Jezebel Sauce:
1 cup apple jelly
1 cup pineapple-orange marmalade or pineapple preserves
One 6-ounce jar prepared mustard
One 5-ounce jar prepared horseradish
1/4 teaspoon pepper

Combine the soy sauce, sherry, dry mustard, olive oil, ginger, sesame oil, hot sauce and garlic cloves in a shallow dish or heavy-duty zip-top plastic bag; add the tenderloins. Cover or seal, and chill 8 hours, turning the tenderloins occasionally. Remove tenderloins from marinade, reserving
1/2 cup marinade; combine reserved marinade and apple cider vinegar. Cook tenderloins, covered with grill lid, over medium-hot coals (350 to 400 degrees F.) about 20 minutes or until a meat thermometer inserted into thickest portion registers 140 degrees F., turning occasionally and basting with marinade mixture during first 15 minutes of cooking time. Remove from heat; slice and serve warm or chilled with party rolls and Jezebel Sauce. Yield: 10 to 12 appetizer servings




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