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).