Smoked, Stuffed Pork Tenderloin

Total time: 40 minutes
    The pork is lightly smoked, using a regular grill (either charcoal or gas) rather than a proper smoker.  The pink color is a result of the smoking. 

 Ingredients:

• 14oz (420gr) pork tenderloin
• 1 tbs chopped capers
• 1 tbs chopped dry-cured Greek olives
• 1 tbs whole grain mustard
• 1/2 tsp paprika
• Basting Sauce:
• 2 tbs molasses
• 1 tbs soy
• 1 tbs Balsamic vinegar 
• wood chips    we used apple   See Barbecue Grills for more info
• Weber-type kettle barbecue with charcoal  or Gas Grill

 Instructions:

• Put wood chips in water to soak.
• Charcoal grill: Put some charcoal in the barbecue, off to one side and light it.
• Gas grill:   Only light one side of the grill.  Wrap the soaked wood chips loosely in foil.  Poke a few holes in the foil and place on the grill. Cook pork over indirect heat with the grill cover closed and vented or propped open an inch or so. 
• The pork: Carefully slice the pork tenderloin in half the long way, almost all the way through.  Leave about 1/3" (1cm). 
• Open it flat, like a book. 
• Spread the mustard on 1 side. 
• Sprinkle the paprika, olives and capers on the mustard. 
• Close the pork and tie securely with kitchen string.
• Mix the basting sauce
• Smoke for 30 minutes. 
• Baste once when you put it on the grill, once when you open the grill after 15 minutes to add wood chips and once when you take it off.
• Remove pork and let rest 5 minutes. 
• Remove string, slice and serve.

Note: You could also roast in the oven for 25 minutes, 400F (200C).